Got some Italian sausage? Check. Produce bin full of random veggies? Check. Cold, rainy day? Check. This is a version of what I used to affectionately refer to as “Trashcan Soup,” meaning if there is sausage and some other stuff, you can always make a meal. It’s a little different these days without the lentils and cannellini beans, but just as tasty and satisfying.
There’s only one rule to this soup: No running to the grocery store! You must work with what you have on hand. Mushrooms a little shriveled or greens a little wilty? No bother, just toss ’em in. That was soup’s historical function anyway, so let’s give in to happenstance. I’m including the ingredients I had on hand below, but feel free to wing it as necessary. Anything that tastes good with an Italian tomato sauce would go great in here. It comes together quickly, making for a great weeknight supper.
Italian Sausage Stew
1 onion, chopped
2 garlic cloves, minced or pressed
1/2 lb. mushrooms, sliced
1 carrot, diced
1/2 Tbsp. dried oregano
1 tsp. garlic powder
Pinch of dried thyme
1/4 head of cabbage, sliced into ribbons
small bunch of Swiss chard leaves, sliced into ribbons
1 28 oz. can/box/jar diced tomatoes
3 cups chicken broth
kosher salt and fresh ground pepper, to taste
grated Parmesan, for garnish (optional)
2) When sausage is browned, add cabbage and chard. Stir, then add tomatoes and broth.
Makes 4 servings, probably with leftovers.