Ski Soup

Veronica and I love this soup during the cold months for a quick and easy midweek dinner. If cooking for two, It makes the best leftovers for lunch the next day as well.

I love a good minestrone. Unfortunately, the minestrone you either buy at a market or order out at a restaurant is very boring, chalk full of overcooked mushy and grey vegetables.

This recipe beats the crowd. This recipe is adapted from one of our favorite food blogs- Mountain Mama Cooks.

The secret ingredient here that really pulls all the flavors together is the apple cider vinegar at the end. I know it may seem weird to some, but it really works and gives a nice acid balance to the soup.

Nice warm soup, crusty bread, and a salad…..perfect.

ski-soup-recipe-4

Serves 6-8

Ingredients

 

  •  lb turkey sausage or plain ground turkey (I’ve also used leftover Thanksgiving turkey which was awesome)
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium or 2 small zucchini, diced
  • 2 cloves garlic, minced
  • 1 1/2 quarts chicken stock
  • 1 14-oz can diced tomatoes
  • 1 14-oz can sweet yellow corn, drained
  • 1/3 cup apple cider vinegar (I use Brags brand)
  • 6 oz whole wheat elbow macaroni (or plain, or gluten free)
  • sea salt and pepper to taste
  • parmesan cheese for garnish

Directions

  1. Cook pasta and rinse with cold water. mix with a touch of olive oil to prevent from sticking and set aside.
  2. In a large stock pan, brown sausage, breaking up any large pieces until fully cooked. Remove sausage from pan to a bowl and set aside. Drain off all but 2 tablespoons of the fat from the stock pan and return to stove top.
  3. Add the diced onion, carrot and celery to the pan. Cook over medium-low heat until softened about 5-8 minutes. Add the zucchini and garlic and cook 2-3 minutes more.
  4. Add chicken stock, tomatoes, and corn. Bring to a boil and then turn heat to low and let simmer 10 minutes or until carrots are cooked through.
  5. Add apple cider vinegar, macaroni and cooked sausage. Cook for 3-4 minutes. Season with salt and pepper. Serve soup in bowls with parmesan cheese to garnish if desired.

Note: This soup keeps great for 3-4 days but you may want to reserve some chicken broth or just add water to it when reheating as the pasta tends to absorb a lot of broth.