Italian Sausage Soup {with Mushrooms, Onions & Peppers}.

Like many of our favorites, this recipe happened by accident.  While making one of our go-to week night meals (Jennie-O Hot Italian Turkey Sausage with onions, peppers, mushrooms, and diced tomatoes) I came to realize my favorite part of the dish was the broth.  The awe-mazing broth. 

So why not build on those wonderful flavors and turn that dish into this Italian Sausage Soup {with Mushrooms, Onions & Peppers} soup recipe.  I’m all in.  One-pot, these ingredients, not a lot of words….just flavor building.

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Italian Sausage Soup {with Mushrooms, Onions & Peppers}

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 8 -10

Author Libby with Lemony Thyme

Ingredients

• 1 pkg. Jennie-O Hot Italian Turkey Sausage
• 1 Tbl. olive oil
• 2 medium onions diced (about 2 cups)
• 1 pound mushrooms quartered
• 12 ounces sweet peppers diced
• 2 jalapeno fine diced
• 6-8 garlic cloves peeled & chopped
• 1 30- ounce can diced tomatoes preferably No Salt Added
• 2 cups fat-free chicken broth
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. garlic powder
• salt & pepper to taste
• 6 ounces small pasta prepared according to pkg. directions
• Parmesan cheese for garnish

Instructions

• Heat olive oil over medium heat in a Dutch oven. Add in sausage links and brown, 3-4 minutes per side. Meanwhile slice and dice onions, mushrooms and peppers.
• Reduce heat to medium-low. Add in onions, mushrooms, peppers, and garlic; cover and allow to cook down for 15 minutes or until just tender.
• Add in tomatoes, broth and seasoning; allow to simmer gently for 20 minutes. Meanwhile prepare pasta according to package instructions.
• Adjust seasoning to taste. Slice sausage into chunks before serving. Place warm pasta in bowls, topped with a ladle or two of hot soup. Sprinkle with grated parmesan cheese. Serve with toasted Italian bread.

Notes

We love pasta in soups when cooked separately and added late to the dish. Otherwise the pasta wants to drink up that awe-mazing broth.
The fresh spinach shown in the ingredients picture, never made it into this batch of soup. I would add it just a couple minutes before serving.

The post Italian Sausage Soup {with Mushrooms, Onions & Peppers} appeared first on Lemony Thyme.

“We can sleep til we get up.”  That’s what we love about Saturday mornings.  We did at least until we got a puppy.  Now we “sleep til Scrappy Thyme gets up.”  So while I lay in bed this morning waiting for her to call to us, I was thinking about breakfast.  And how I might use up the mother load of leftover fresh salad ingredients that had taken over my fridge.

That’s when I decided to make a Veggie Frittata.

Earlier in the week, I made an industrial sized salad to share at the office.  I used the very biggest bowl I own and filled it with lots and lots of colorful fresh greens and herbs and veggies.  It was a big hit, yet it left me with about an equal amount of those ingredients still in my fridge.

So I began dicing and slicing until I had a nice pile of veggies, eggs, a little goat cheese, greens dressed lightly in a my wonderful new Tuscan Herb Olive Oil, and flour tortillas.  They weren’t part of the original plan, but they too were begging to be used.  We’ll figure that out in a bit.

I lightly sautéed the veggies in a little olive oil, building the layers one by one beginning with ingredients that release moisture (mushrooms & tomatoes), adding the ones that take a little longer (shallots, then peppers & zucchini), finishing with what I like almost as is (scallions & crumbled goat cheese).  I intentionally left the veggies crisp-tender so they would remain bright and flavorful.  I beat some eggs with salt & pepper then drizzled it over the veggie mixture, rotating the pan to be sure the egg was evenly distributed.

Once the egg was set on the bottom and mostly set on the top, I flipped the mixture (put a plate over it, carefully flipped the pan, then slid the mixture back into the pan).  Or you could transfer to the oven and allow it to bake until set.  I topped the frittata with a massaged salad of baby greens and fresh herbs, drizzled with a little olive oil.  Ta Da.  Veggie Frittata is complete and we have breakfast option #1.  However, I believe you should have choices.

Enter the Veggie Frittata Breakfast Burrito.  Warm flour tortilla, filled with veggie frittata and greens salad, rolled into goodness.  Still haven’t grabbed your full attention?

Welcome Veggie Frittata Quesadilla.  Flour tortilla into a buttered skillet, add a wedge of frittata, some baby greens, and top with a few slices of Colby Jack cheese.  Fold tortilla in half and cook on each side until golden brown.  Slice into wedges and call me brilliant.

Did you see how much fun it can be to Eat Out of the Fridge/Pantry.  Always let your imagination and sense of flavor adventure be your guide.  Enjoy.

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Veggie Frittata {Breakfast Burrito or Quesadilla}

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For veggie frittata…

• 1 Tbl. olive oil
• 2-3 mushrooms sliced
• 6-8 cherry tomatoes halved
• 1 shallot thinly sliced
• 1 small zucchini thinly sliced
• 2-3 mini-bell peppers julienned
• 2 scallions thinly sliced
• 1/4 cup crumbled goat cheese
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• salt & pepper
• 3 eggs
• 2 cups baby greens
• 1/4 cup fresh soft herb leaves such as basil, cilantro, lemony thyme
• 2 Tbl. olive oil

For breakfast burrito (in addition to above)…

• 2 flour tortillas

For quesadilla (in addition to above)…

• 2 Tbl. butter
• 2 flour tortillas
• 2 slices Colby Jack or Cheddar cheese

Instructions

For veggie frittata…

• In a large skillet over medium heat, sauté veggies (except baby greens) in 1 Tbl. olive oil until slightly softened (yet still crisp tender). Sprinkle with Mrs. Dash seasoning, salt & pepper, and crumbled goat cheese.
• Beat eggs in a small bowl, season with salt & pepper. Pour over veggie mixture, tilting pan to be sure eggs are evenly distributed. Use a rubber spatula to lift edges allowing egg to run under. Cook until bottom is set and top is mostly set. Flip mixture in sections or by using the plate method. Cook other side just a minute. Slide frittata onto a serving plate.
• Massage baby greens and herbs with olive oil and salt & pepper. Pile on top of frittata and serve.

For breakfast burrito…

• Wrap flour tortillas in paper towels and microwave for 15 seconds.
• Lay warm tortilla on a plate, top with a slice of frittata and baby greens. Roll then slice in half to serve. Repeat with second tortilla.

For quesadilla…

• Melt 1 Tbl. butter in skillet over medium heat. Lay in flour tortilla with a slice of frittata, baby greens, and top with sliced cheese. Fold tortilla in half. Cook on each side until golden brown. Repeat with second tortilla.

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