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Sausage Soup

  • 30 m
  • 1 h
EatingWell Test Kitchen
“Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer.”


    • 8 ounces hot Italian turkey sausage, casings removed
    • 8 ounces sweet Italian turkey sausage, casings removed
    • 5 cups water
    • 3 large white potatoes, (about 2½ pounds), cut into ½-inch cubes
    • 3 stalks celery, sliced
    • 1 small zucchini, sliced
    • 1 medium onion, chopped
    • 1 28-ounce can whole tomatoes, chopped, juice reserved
    • 1 15-ounce can kidney beans, undrained
    • ¾ cup sliced California Ripe Olives
    • 2 cloves garlic, minced
    • 1 teaspoon aniseed
    • ½ teaspoon freshly ground pepper


  • 1 Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Drain fat.
  • 2 Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed and pepper. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
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