I officially have a new favourite winter soup. While I am still and always will be a fan of the minestrone, this combination of sweet and spicy turkey sausage, succulent shrimp, and a savoury and flavourful tomato broth really can’t be beat.
What makes this soup even more special is the prep time…10 minutes! Did you hear me? Just 10 minutes to get this soup on the stove and you will have a stand-out bowl of comfort in no time flat! Once you get the soup simmering, it will give you time to set the table, toast some bread, and well, just relax after a long day.
The secret ingredient to this fantastic recipe? Fennel. If you only know fennel as that crunchy black licorice-like vegetable, then just wait until you taste it sauteed until sweet and caramelized. All it needs is a slice off the top and bottom, a quick dice, and its ready to go in the pot. Mixed with all the other ingredients, it is a thing of magic really.
This soup freezes wonderfully, so you can store it in your freezer and enjoy bowls and bowls all winter long! Perfect on it’s own with some crusty bread…you really don’t need anything else!
A big batch soup that’s warm, filling, and just perfect for a cold and snowy day. What more could you ask for?
Dara
Turkey Sausage, White Bean, and Shrimp Soup
Serves | 4 |
Prep time | 10 minutes |
Cook time | 25 minutes |
Total time | 35 minutes |
Misc | Freezable |
By author | Giada De Laurentis |
Ingredients
- 2 shallots (chopped)
- 4 Cloves garlic (minced)
- 1 bulb fennel (chopped)
- 1 Pound Italian turkey sausage (casings removed)
- 2 Cups white wine
- 1 can white beans (drained and rinsed)
- 1 28 oz can diced tomatoes (drained)
- 3 Tbsp tomato paste
- 3 1/2 Cups chicken broth
- 1 bay leaf
- 1 Pound shrimp (peeled and deveined)
- 1 Tbsp fresh thyme leaves (chopped)
- 1 cup basil (chopped)
Note
This savoury soup pairs perfectly with a nice piece of crusty bread or a toasted baguette. It freezes beautifully and is the perfect bowl of winter comfort!
Directions
1. | Heat a large saucepan over medium-high heat and ad the oil. Add fennel, garlic, shallots, and season with salt and pepper. Cook until soft, about 5 minutes. |
2. | Add the sausage and break up with a wooden spoon into small pieces. Cook until sausage is browned, about 5 minutes. |
3. | Add the wine and scrape up the brown bits at the bottom of the pan with a wooden spoon. Add the tomato paste, drained tomatoes, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes. |
4. | Uncover the pan and add the shrimp, basil, thyme, and beans. Simmer uncovered until the shrimp are pink an cooked through, about 5 minutes. Remove the bay leaf and discard and season with salt and pepper to taste. |
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Joanne says
How do I NEVER think to freeze any of my soups or stews!? Such a no-brainer awesome idea.