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  • Italian Sausage-Vegetable Soup for a Crowd

    Italian Sausage-Vegetable Soup for a Crowd



    • 6 large cloves garlic, peeled
    • 1 pound (4 medium) onions, peeled and quartered
    • 5 large parsnips (1-3/4 pounds total), peeled, cut into 2-inch chunks
    • 1 pound (8 medium stalks) celery, cut into 2-inch chunks
    • 2 cans (46 oz each) chicken broth, divided
    • 1-1/2 pounds Premio Sweet Italian sausage, casings removed
    • 1 tablespoon olive oil
    • 6 ounces ready-to-use baby spinach
    • 2/3 cup heavy cream
    • 1 teaspoon fennel seed
    • Salt to taste
    • Freshly ground black pepper
    • 2 cans (15 oz each) small white beans, drained, rinsed
    • 6 ounces fresh or frozen Italian broad beans
    • 18 small mushrooms, trimmed and cut in half
    • 1 cup chopped flat-leaf parsley

    How to make Italian Sausage-Vegetable Soup for a Crowd:

    In a food processor, chop garlic, onions, parsnips and celery. Transfer to an 8-quart stockpot. Add 3 cups chicken broth, cover and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes.

    While vegetables are cooking heat olive oil in a large heavy skillet, add Premio Sweet/Mild Italian Sausage , crumbled, and cook over medium heat, stirring occasionally, until not more pink shows. Drain in a wire strainer and add to stockpot.

    Bring to a boil and add spinach, cream, fennel seed, salt, pepper, white beans, green broad beans, and mushrooms. Bring to a simmer and cook, covered, for 15 minutes. Just before serving, stir in chopped parsley.

    Makes 25 to 30 cups.


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Tailgate Contest 2012 Giants






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