January 9th, 2014
There is nothing like ringing in the New Year with a nice, cold Winter Storm. With the crazy temperatures that we and a good deal of the rest of the country have been experiencing from the polar vortex, sometimes it is just best to stay snuggled up under your blankets in the warmth of your home. Unfortunately, school and work beckons us. That, and our stomachs tend to let us know just how hungry they are, so we cannot stay in bed forever.
So if you need to fill your tummies, why not go for a nice hot bowl of soup? Not only will it keep you warm, but it is quick to make and healthy for you. The majority of any sodium content in this soup only comes from the chicken broth, the stewed tomatoes, and the chicken sausages. Just be sure to pick up the low sodium and no salt added varieties of broth and stewed tomatoes, respectively. And of course, use our Thin ‘n Trim All Natural Chicken Sausages, not because we say so, but because of their low sodium, low fat content!
Italian Chicken Sausage Soup (recipe page can be found here)
• 1 package of Thin ‘n Trim Sweet Italian Chicken Sausage
• 1 onion, chopped
• 2 tbsp. extra virgin olive oil (EVOO)
• 3 garlic gloves, chopped
• 2 cans of low sodium chicken broth
• 1 can of stewed tomatoes, no salt added
• 2 potatoes, cubed
• 3 medium zucchinis, in 1/4 inch slices
• 1 package of frozen spinach, slightly thawed
• black pepper, to taste
• grated parmesan cheese, to taste
1. Heat a grill or a pan on the stove over medium heat.
2. Cut small slices into (or poke) the chicken sausages, and heat all sides of the chicken sausages on the grill or pan.
3. Remove the chicken sausages, and cut them into 1/4 inch slices. Set aside.
4. Heat a dutch oven on the stove over medium heat and add olive oil.
5. When heated, add garlic cloves, chopped onion, and the sliced chicken sausages. Stir until the onions are translucent.
6. Add the chicken broth, stewed tomatoes, and cubed potatoes.
7. Increase the heat to medium high, cover, and let it cook for about 15 minutes.
8. Add the zucchini slices, cover, and cook for another 5 minutes on medium heat.
9. Add the slightly thawed frozen spinach. Stir and cook for another 2 minutes, or until spinach moves freely.
10. Add in a bit of grated parmesan cheese and black pepper to taste.
11. Turn the stove off and let it sit for a few minutes.
12. Serve hot, topped with more parmesan cheese, and crackers, if desired.