Recipe by Marla Swoffer
The meat juices give this colorful soup a rich and spicy flavor, as well as a nice sheen. I supsect it could be made healthier (and maybe just as tasty) with Italian turkey sausage.
Top Review by Trisha W
decided to make this recipe at the end of RSC#9, as a hidden gem from RSC #3. I now live in Chicago where Italian beef and sausage are popular. This was a very tasty soup! I was worried when putting it together because there was no salt or pepper. However, between the saltiness of the broth and the spiciness of the sausage there was no other spice needed. It definitely has a kick to it. I was also pleased at how easily it went together. For the rest of my family, I think I will try it with a mild Italian Sausage the next time. Thanks for a good recipe, Picholine!
- 4 cups chicken broth
- 1 lb hot Italian sausage
- 1 cup potato, diced
- 1 cup sweet corn (frozen or fresh)
- 1 red bell pepper, diced
- 1 (14 ounce) can diced tomatoes, undrained
- 1 tablespoon brown sugar
Directions See How It's Made
- Bring stock to a boil in a large pot.
- Add potatoes to stock.
- Boil for 10 minutes (meanwhile, do the next step).
- Remove sausage meat from casings and form into 1/2" meatballs.
- When all meatballs are formed, gently add them and the red bell pepper to the broth.
- Turn down heat to medium (simmering) and cook for 5 minutes.
- Add tomatoes in their juice, corn, and sugar.
- Stir all ingredients together.
- Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally.
- Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.