Sun Dried Tomato and Sausage Soup

Name: Sun Dried Tomato and Sausage Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 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

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

See the recipe

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.