Recipes
Farmer's Market Sausage Soup
For a bountiful soup reminiscent of the day’s harvest, this recipe brings together a wide range of fresh veggies to create a balanced, light taste: carrots, onion, celery, zucchini, kale and summer squash.
What You Need
- 1 pkg Johnsonville Hot Italian Sausage
- OR
- 1 pkg Johnsonville Mild Italian Sausage
- 2 tbsp Olive oil
- 5 medium Carrots, sliced
- 1 large Onion, chopped
- 3 Celery ribs, chopped
- 32 oz Chicken broth
- 2 medium Zucchini
- 1 medium Summer squash, sliced
- 2 cups Kale, thinly sliced
- 1 pint Cherry tomatoes, halved
- 2 tsp Pepper
Preparation
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Prepare sauages according to package instructions. Cool slightly; slice into 1/2-inch slices and set aside
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Meanwhile, in a soup pot, heat olive oil and sauté carrots, onion and celery until vegetables are tender, about 10 minutes.
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Stir in sausage, broth, zucchini, squash, kale, tomatoes and pepper; bring to a boil.
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Reduce heat and simmer for 10 minutes. Serve warm.
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Multi-Cooker Preparation: In the Multi-Cooker, add the sausage, oil, carrots, onion and celery. Select saute' setting, cook and stir until sausage is browned and vegetables are tender; about 10 minutes. Add remaining ingredients. Secure lid on pot and close pressure-release valve. Select soup setting and pressure cook for 5 minutes; use quick pressure release to depressurize.
