Italian Sausage Soup with Roasted Cauliflower and Yellow Squash

This soup is perfect for rainy summer nights or chilly fall days. It combines roasted cauliflower, yellow squash, red potatoes with fresh fennel and thyme. You start off the soup by broiling the cauliflower until just charred. I used homemade chicken stock which lends the best flavor to the recipe. I couldn’t get enough of these flavors combined! The spicy sausage combined with the charred flavor from the cauliflower with the fresh herbs really took this soup to the next level. Serve this soup with some fresh parsley, grated parmesan cheese and a crusty baguette.

Italian Sausage Soup with Roasted Cauliflower and Yellow Squash
(Makes 8-10 Servings)
Printable Version

Ingredients:

• 10 cups chicken stock
• 4 Italian sausage, casings removed
• 1 yellow onion, chopped
• 2 tbsp olive oil
• 2 tsp fresh fennel, chopped
• 2 tsp fresh thyme, chopped
• 4 carrots, chopped
• 1 yellow squash, chopped
• 1 small head cauliflower, chopped into bite-sized pieces
• 1 tbsp olive oil
• sea salt and pepper
• 5 red potatoes
• 1 tbsp paprika
• 4 cloves garlic, minced
• Sea salt and pepper to taste
• Parmesan cheese, grated

Directions:

1. In a large stock pot (10 qt.) add the tbsp olive oil, onions, and carrots. Cover and cook until soft, about 8 minutes.
2. Add the Italian sausage and brown on all sides, breaking up into crumbles. Turn heat down to low and cover.
3. In another sauce pot, boil the red potatoes separately until just fork tender, about 10-15 minutes.
4. Place the cauliflower in a large bowl. Toss with 1 tbsp of olive oil, sea salt and pepper.
5. While the potatoes are cooking. turn the oven to broil setting.
6. Place the cauliflower on a flat pan and broil for 8-10 minutes, flipping over halfway through. Remove when lightly charred on both sides.
7. Once cooked, chop the potatoes into bite-sized pieces. Set aside.
8. Add the garlic, fennel, thyme and yellow squash to the stock pot. Cook one minute, or until fragrant.
9. Add the chicken stock, paprika, potatoes and cauliflower into the pot. Bring to a boil, then turn down the heat to lowest setting. Cover and cook 25 minutes.
10. Garnish with grated Parmesan, chopped parsley and serve with a baguette.