Sicilian Sausage Soup – Seven Angels Cellars

By Pamela Martin, Owner at Seven Angels Cellars

Wine Pairing: Seven Angels Cellars 2016 Zinfandel or 2016 Confession (a super Tuscan Sangiovese blend)

As we approach fall, all thoughts turn to soup! We enjoy cooler days, crisp evenings, and look forward to evenings by the fire. This recipe has been handed down from my mother, who got it from a friend, a fellow foodie. It’s my go-to recipe when I’ve been working all day in the tasting room because it comes together quickly, doesn’t need a whole lot of time to simmer to bring out the great flavors, and pairs nicely with a crusty loaf of bread and a tossed salad. We like to serve it with our Zinfandel. We are about to release our 2016 Zinfandel, which promises to be one of the best vintages yet!

Ingredients

1/2 lb. hot Italian sausage (can use hot Italian turkey sausage)

1 large onion chopped

1 28 oz. can Italian tomatoes

3 1/2 c. chicken stock 1 t. dried basil or 2 T. fresh

1/2 c. orzo (can substitute rice for a gluten-free version)

1/4 t. kosher salt

1/4 t. freshly ground pepper

Remove casings from sausage and brown in a large, heavy Dutch oven (we use cast iron). Cook until all the pink is gone. Add onion and cook until soft. Add tomatoes, chicken stock, and basil. Bring to a boil. Add remaining ingredients and cook until orzo is al dente. Serve with a bold red wine and warm crusty sourdough bread. This soup is even better the next day!