Sun Dried Tomato and Sausage Soup
For all you soup lovers out there, this one won’t disappoint. All the flavours and textures are there! The slightly sweet sun-dried tomatoes perfectly balance the saltiness of the Italian sausages. As for the fregola, it adds consistency. Yum!!
- Servings: 4 to 6
- Preparation time: 10 minutes
- Cooking time: 30 minutes
Ingredients
Soup
- 3 tbsp (45 ml) olive oil
- 4 Italian sausages, casings removed (regular or vegan)
- 1 Spanish onion, finely chopped
- 3/4 tsp (3.75 ml) salt
- 3 garlic cloves, minced
- 1 tsp (5 ml) oregano
- 1 tsp (5 ml) crushed fennel seeds
- 1/4 tsp (1.25 ml) hot pepper flakes (or less to taste)
- 1/2 cup (125 ml) coarsely chopped sun-dried tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/3 cup (80 ml) white wine
- 1 can (540 ml) whole tomatoes
- 4 cups (1 L) chicken or vegetable stock
- 1 1/2 cups (375 ml) water
- 1/2 cup (125 ml) fregola or orzo cheese
- 1 cup (250 ml) soy cream
- Pepper, to taste
- 1/2 cup (125 ml) finely chopped parsley
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Preparation
Soup
- In a large pot, heat olive oil over medium-high heat and cook sausages, breaking them up with a wooden spoon, for 4 minutes, stirring often. Remove the sausages and add the onion and salt. Reduce heat to medium and cook, stirring often, for 5 minutes. Add garlic, oregano, fennel seeds and hot pepper flakes and cook for a further 2 minutes. Add the sausages, the sun dried tomatoes and tomato paste and cook for a further 1 minute.
- Deglaze with white wine and cook for a further 2 minutes. Add whole tomatoes, chicken stock, water and fregola. Simmer for 15 minutes, stirring occasionally.
- Add soy cream and pepper and stir. Serve with fresh parsley.
