Italian Sausage Soup
from Victor and Lena Shubat, The Sausage King, South St. Lawrence Market| pork sausage (your favourite) | 1 lb / 450 g | |
| medium onion, chopped | 1 | |
| garlic clove | 1 | |
| carrots, peeled and diced | 2 | |
| celery stalk, diced | 1 | |
| chicken or beef bouillon | 3 3/4 cups / 925 mL | |
| large potato, peeled and diced | 1 | |
| cabbage, shredded | 1/4 | |
| green peas | 1/3 cup / 75 mL | |
| canned tomatoes | 2 cups / 500 mL | |
| tomato paste | 2 tbsp / 25 mL | |
| uncooked rice | 1/2 cup / 125 mL | |
| dried oregano | 1 tsp / 5 mL | |
| salt and freshly ground black pepper | to taste | |
In a large, heavy soup pot, heat the sausage with 1/4 cup (50 mL) water. Cover the pot and steam over medium heat for 15 minutes. Remove the sausage and slice it into 1/2-in. (1 cm) pieces. Set aside. Drain any excess fat from the pot and add the onion, garlic, carrots and celery. Saute for five minutes or until the vegetables start to become soft. Add the bouillon, potato, cabbage, peas, tomatoes and tomato paste. Cover and simmer over low heat for 40 minutes. Return the sausage to the soup pot. Stir in the rice, oregano, salt and pepper. Taste to correct the seasonings. Simmer for 20 minutes longer. Serve hot in warm soup bowls. We like ours sprinkled with parmesan cheese, or with cubes of Mozzarella tossed into each bowl just before serving. Wonderful with crusty Italian bread and a bottle of red wine. Makes six heart-warming servings. |
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