Turkey Sausage & Vegetable Soup
Pairs Well With
3 Sweet Italian Turkey Sausages
1 T olive oil
1 large onion, chopped
2 large carrots, peeled and diced
2 stalks celery, cleaned and diced
2 cloves garlic, minced
½ cup Pedroncelli Chardonnay
1 can diced tomatoes
6 cups low sodium chicken broth
1 bunch Swiss Chard, cleaned, stems removed and chopped; leaves chopped up in 2 inch pieces
¼ lb small pasta: orzo works well but small shells work also. Cooked according to package directions until al dente.
In a large stock pot with a heavy bottom, heat to medium high. Take sausages and squeeze out small pieces into pot and brown on all sides, about 3-4 minutes. Take out and set aside. Add wine to deglaze the pot; then add olive oil with onion, carrots, celery and garlic. Sauté until browned and softened, about 5 minutes. Add tomatoes, chicken broth, sausage and chard stems. Bring to a boil and simmer for 15-20 minutes, skimming any foam that comes to the top. Add chard leaves and cook another 5 minutes.
To serve: add a small amount of pasta to bottom of individual bowls, ladle soup over pasta and top with freshly grated parmegiano regiano. A grilled white cheddar cheese sandwich and a glass of Pedroncelli Chardonnay will do the trick.