Italian Sausage and Vegetable Soup

5 from 1 vote

Caramelizing vegetables before adding them to soups and stews add a whopping amount of flavor. Cut your vegetables in uniform pieces for even cook time. When using Parmesan cheese as a garnish be mindful of the amount of salt you add to your dish. Parmesan is a very salty cheese. Leafy green vegetables can be added to soups and stews and often are tolerated by folks who don't think they like leafy green vegetables. Spinach would go nicely in this pot. I added in bunches of celery leaves instead.
2 tablespoons cooking oil
4 carrots peeled and diced
2 medium sweet onions diced
3 celery stalks plus lots of leaves diced
4 mini sweet peppers diced
1 quart stock
1 14.5 ounce can diced tomatoes
1 pound bulk mild Italian sausage
1 cup ham diced
2 tablespoons red wine vinegar
1 teaspoon garlic powder
Grated Parmesan cheese for garnish.

Heat a large cast iron skillet to medium heat. Add two tablespoons cooking oil. Saute carrots, onions, zucchini, celery and sweet peppers until caramelized, about 25 to 30 minutes.
raw veggies on the left. Veggies sauteed for 25 minutes on the right.
Raw veggies on the left. Veggies sautéed for 25 minutes on the right.
Add cooked veggies, stock and tomatoes to soup pot. Turn the heat under the skillet up to medium high. Add sausage and ham. Cook until sausage is browned and crumbled. Pour contents into soup pot. Deglaze pan with red wine vinegar and add to pot.
Add garlic powder to soup and stir well. Simmer on low for one hour.
Garnish with parmesan cheese.

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