Ingredients

The following ingredients have 4 Servings
  • 17.6 ounces Italian sausages (cut up/crumbled)
  • 1/2 medium onion (chopped)
  • 3 sticks celery (chopped)
  • 2 cloves garlic (minced)
  • 4 cups chicken broth
  • 1 cup water
  • 2 medium carrots (sliced/chopped)
  • 2 large Russet potatoes (peeled & diced)
  • 1 red bell pepper (chopped)
  • 1 cup corn ((I used frozen))
  • Salt & pepper (to taste)

Instruction

  • Take the sausage meat out of the casings and crumble it into a large soup pot over medium-high heat. Cook for 5 minutes, stirring occasionally. Drain a bit of the fat, leaving some in for flavor. I prep as I go along, so I chop the onion and get the other ingredients started as the sausage cooks.
  • Add the onion, celery, and garlic to the pot. Continue cooking it for another 5 minutes. Meanwhile, chop any remaining ingredients.
  • Add in the chicken broth, water, carrots, potatoes, red pepper, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat and let it simmer for 15-20 minutes or until the potatoes and carrots are tender.
  • Season with salt & pepper as needed.