Italian Ribollita Soup
with sausage and vegetables
This classic Italian soup is peasant comfort food at its best. Spices and basic pantry essentials elevate inexpensive ingredients in this community favorite. A version of this dish featuring shrimp last appeared in 2017.
Ingredients
- Garlic - 3 cloves , minced
- Carrots - 8 oz , diced
- Celery - 2 ribs , diced
- Mushrooms, any type - 4 oz , sliced (look for pre-sliced)
- Chard, any type - 1 bunch , leaves torn, stems chopped
- Oil, cooking - 1 Tbsp
- Italian sausage, loose and raw - 1 lb
- Tomato paste - 2 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Italian seasonings - 1 Tbsp
- Basil, dried - 2 tsp
- Black pepper - 1/4 tsp
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Stock, any type - 4 cups
Prep
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Garlic / Carrots / Celery / Mushrooms - Prep as directed and store separately. (Can be done up to 3 days ahead)
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Chard - Prep as directed.
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Make
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Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, Italian sausage, and chard stems to heated oil. Saute until sausage is cooked through, breaking it up as it cooks.
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Add tomato paste, balsamic vinegar, aminos, Italian seasonings, basil, and black pepper. Saute for ~2 minutes, letting the flavors caramelize together.
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Add carrots, celery, diced tomatoes, and stock. Bring to a boil and then add mushrooms. Simmer uncovered for 10 to 15 minutes, until carrots and celery are tender.
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Fold in chard leaves.
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Season to taste with some salt and pepper. Divide into bowls and enjoy!
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