Sausage & Tater Soup for 2
Craving soup but don't have the ingredients for a full batch? Perhaps half the fam isn't home. Fear not, we can still make soup for 2 people. Beyond Meat Sausages, tender taters, loads of veggies, heavy cream, and grana padano / parsley to finish.
PREP TIME
20 minutes
COOK TIME
55 minutes
INGREDIENTS
19
Serves: 2
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 4 sprigs4 sprigs4 sprigs Thyme, Fresh
- 1 whole1 whole1 whole Yellow Onion, small onion, diced
- 1 whole1 whole1 whole Celery, diced
- 1 whole1 whole1 whole Carrots, small carrot. Peeled & cut into half moons
- 0.5 whole0.5 whole0.5 whole Bell Pepper, not green. Diced
- 2 whole2 whole2 whole Plant-Based Hot Italian Sausage - Beyond Meat
- 1 whole1 whole1 whole Yellow Potatoes, Cut taters in half lengthwise, half again, and chop in to 4 pieces each
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 2.5 cups2.5 cups2.5 cups Plant Based Chickenless Broth - President's Choice
- 1 tsp1 tsp1 tsp Garlic Plus Seasoning - Club House
- 0.333 cup0.333 cup0.333 cup Heavy Whipping Cream, room temp
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded + garnish
- 3 Tbsp3 Tbsp3 Tbsp Parsley, chopped + garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Begin heating the EVOO, butter, pepper flakes, garlic, and thyme, in a 10" skillet set to just about medium. Once heated, let everything sizzle together for about a minute before adding the onion, carrot, celery, bell pepper, and a generous pinch of both salt & pepper. Stir and cook for 10 - 12 minutes until veggies are mostly soft. If you notice browning, reduce your heat a touch.
- Move the veg to the outer parts of the skillet. If you can peel off the sausage casings, do so. They can be annoying to take off and honestly, they disintegrate anyways lol. Crumble the sausages into the center of the skillet and let those brown up as you flip / stir for about 4 minutes. Stir everything back together now with a good pinch of salt & pepper and continue to cook another 2 minutes or so.
- Drop in the taters along with another pinch of salt & pepper. Stir and cover for a few minutes. Remove cover and pour in the wine. Let the wine simmer off for about 4 minutes, reducing it by about 2/3. Pour in the broth and wait for the soup to come to a boil. Once boiled, season with the Garlic Plus, a good hit of salt, and reduce to a simmer. Simmer 20 - 25 minutes until your taters are soft and soup has reduced nicely.
- Pour in the cream and wait for the soup to come back to a simmer. Turn off the heat and fold in the grana padano and fresh parsley. Pluck out the thyme sprigs, taste, and adjust your salt if needed / desired.
- Serve your bowls garnished with additional grana padano & parsley. I served mine up with some pretzel buns I had on hand, but any crusty bread will do. ENJOY!
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About This Recipe
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Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 635 |
| Fat: | 46 g |
| Carbohydrates: | 57 g |
| Protein: | 22 g |
| Cholesterol: | 112 g |
| Sodium: | 1549 mg |
| Fiber: | 4 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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