Chorizo Vegetable Soup

I found a tortellini soup on Epicurious (originally published in Bon Appetit in 1993) but this here is what I actually made with what was on hand, and my it was good.  I was very wary when starting the soup, but both the husband and I were pleasantly surprised.

One morning, about a week ago, my husband went to the store and made me breakfast. Isn't that sweet? There was leftover chorizo that needed to be used, and since I have never used the stuff, I went searching for a recipe.  I found one that intrigued me. Although, I had to alter it quite a bit because I did not have a lot of things it needed. The result? Great! Nothing like warm soup on a cold day.


Chorizo Vegetable Soup

Ingredients

1/2 lb Chorizo or Italian Sausage, or heck- even turkey sausage
1/2 small chopped Yellow Onion
1 clove smashed and chopped Garlic
3 cups Chicken Broth
1/4 cup White Wine
2 cans diced Tomatoes
2 diced Potatoes (normal size, not the giant ones)
~1 cup chopped Celery
~1/2 chopped Red or Green Pepper
~1 medium Chopped Carrot
1 tsp Dried Oregano
1 tsp Dried Basil
Parmesan for topping (I think this is the best part!)

Directions

Over medium high heat, brown the chorizo or sausage in a large pot. Drain, set meat aside in a bowl. Remove all but 1 Tbs fat from the pan.
Over medium heat, saute the onions and garlic in the pot with the remaining fat. Allow them to become translucent.
Add the meat back to the pot, along with the broth, wine, tomatoes, potatoes, celery, pepper, carrot, oregano, and basil.
Let simmer for about 40 minutes or until the vegetables are soft.
To serve, ladle into a bowl and sprinkle freshly grated Parmesan cheese. Serve with warm crusty bread or crackers.

Enjoy!