When the air turns chilly and the wind starts to blow we love to tuck into a steaming bowl of soup made with simple ingredients and nourishing broth. This Italian Harvest Soup originally appeared in the Winter edition of our Simply Nourished 14-day Real Food Reboot. Quite frankly, we’d forgotten just how comforting and delicious it was until now. Mid-October. The wind is blowing and leaves are flying so this seems like the perfect time to share one of our favorite recipes.
We’ve affectionately termed this soup “harvest” soup for the simple vegetables it features – potatoes, carrots, mushrooms, kale and onions. These are typically last crops to come in before the first hard frost of the season. However, many of you may be sitting on piles of winter squash, turnips or chard so feel free to substitute some of these for the vegetables listed in the recipe. What really makes this recipe shine is the Italian sausage so don’t skimp there. We’ve used a mild, sweet sausage here but you can certainly use a hot Italian sausage if that’s your thing.
We think that there is nothing better than a freezer filled with pre-made soup during the cold winter months so we suggest doubling this recipe and freezing half for another meal. If you pack a lunch each day, consider packing the cooled soup into small freezer-safe containers with lids to create individual portions that can be defrosted in the fridge overnight or by submersing them in hot water for a few minutes. We love glass mason jars for this purpose so we don’t have to worry about questionable substances leaking from the plastic into our soup. Just be sure to use the pint and half-pint jars for freezing as larger jars are prone to breaking when frozen. To reheat, simply pour thawed soup into a small pan and heat over medium-high heat on the stove until hot.
Soup can be a comforting and welcome change to your lunchtime routine when you’re tired of cold sandwiches and salads. An insulated thermos container is great for those without access to a kitchen and if you preheat the container with boiling water before adding the hot soup, you’ll be guaranteed to have a warm meal to ward off any chill in the air.
- ½ pound sweet Italian sausage links (or Pederson's Natural Farms Italian Sausage)
- 1 Tbsp. olive oil
- ¼ medium onion, diced
- 1 large carrot, peeled and diced
- 1 large stalk celery, diced
- 4-5 white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- ½ pound red or yukon gold potatoes, cut into ½ inch cubes
- ½ tsp. dried Italian seasoning, or more to taste
- 1 quart (4 cups) chicken broth
- 1 cup frozen green beans
- ½ head kale (~3 cups), washed and torn into small pieces
- Place a large pot over medium-high heat and add olive oil. When oil starts to shimmer, add onions, carrots, celery and mushrooms and cook, stirring occasionally, until onions and mushrooms are soft (about 8 minutes).
- Add garlic, Italian seasoning and black pepper and continue to cook an additional 30 seconds or until fragrant.
- Add broth and potatoes and bring to a boil. Cover, reduce heat and simmer until potatoes and carrots are tender, about 25-30 minutes.
- While the soup simmers, cook sausage links in a skillet. Cool slightly then slice into rounds.
- When potatoes and carrots are tender, add sausage, frozen green beans and kale. Stir and simmer additional 3 minutes or until beans and sausage are warmed through.
- Remove from heat and serve with chopped parsley, if desired.
What’s your favorite soup? Share in the comments below!