Creamy Sausage and Veggie Soup

Cooked up on December 23, 2012

Filed under: dinner, frugal, gluten free, lunch, pantry, soup/stew/chili, Uncategorized, under 1 hour, uses for leftovers, winter

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What is that saying? Necessity is the mother of invention, right? This soup was born out of the necessity to use up some milk before it would be left in our fridge for a long time. Also the fact that we had a little hot sausage left and a few random vegetables. Luckily, we invented something delicious.

sausage soup-med

It might not be the prettiest soup in the world, but it is tasty, spicy, and it used up our soon-to-be-expired milk.

Here’s what you need:

  • 2 hot sausage links or a half pound to a pound of ground hot sausage
  • 2-3 ribs of celery, diced
  • 2-3 carrots, diced
  • 1 medium white onion, diced
  • 3-5 cloves of garlic, minced
  • 2 quarts chicken or vegetable stock
  • 2 cups milk
  • Sriracha to taste
  • Salt and pepper

Start by either slicing your sausage into rounds or crumbling it, and browning it in the bottom of a stock pot or Dutch oven. Remove the cooked sausage and set aside. This should create a little bit of grease in the pan, but you will still need to add some oil for the next step, so throw in a tablespoon or two of olive oil.

Add the celery, carrots and onion and saute until translucent. Add the sausage back in, and add the stock, milk and garlic. Bring to a boil and simmer for about 20 minutes. Salt and pepper heavily. Serve with bread, and spice up with sriracha to taste.

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