This zesty Caldo de Calabacitas con Salchichas(Zucchini and Sausage Soup) was inspired by a restaurant that Richard and I stumbled upon a few years ago. I loved it so much that I could not wait to try and recreate it at home. Of course you know I have to add my own twist to the recipe. I enjoy a hot, spicy soup, especially if it’s tomato based. Here is my version with a Mexican twist! Enjoy!
Yields 8 Servings
2 tablespoons of olive oil
1 pound hot Pork sausage(can use chicken or turkey),chop links into 1 inch pieces
1 medium sweet onion, diced
3 large cloves garlic, minced
1 jalapeno, minced
3 cups zucchini, sliced in half moon shapes
2 stalks celery, diced
3 cans (14.5 oz cans) of stewed or fire roasted tomatoes
1 teaspoon freshly ground cumin seeds
1 teaspoon. Mexican oregano, crushed
5 tsps. Knorr tomato/chicken bouillon
1 tsp. crushed red pepper
Salt and fresh cracked pepper
5 cups water or low sodium chicken broth
Tips~ To make the soup thicker, during the last 20 minutes of cooking time, I prepared a cornstarch slurry. 2 tablespoons of cornstarch and 1/3 cup of water. Whisk until smooth.
1 cup jack cheese, shredded, for garnish
3 green onions, chopped, for garnish
Your favorite crusty bread to serve with soup
1. Heat 2 tablespoons of olive oil to medium/high heat. Add the sausage and cook until browned on all sides. Add the onions, jalapeno and celery, along with a pinch of salt and pepper. Cook for 3-4 minutes. Add the garlic and cook for 1 more minute.
2. Add the stewed tomatoes, cumin, oregano, bouillon, crushed red pepper flakes, and water. Stir well to combine, when it comes to a boil, taste for salt, lower the heat, cover and cook for a good 45-50 minutes.
3. Whisk in the cornstarch slurry during the last 20 minutes of cooking. Also add the zucchini. Stir, coverand finish cooking .
I like to garnish the soup with jack cheese and green onions, serve with any crusty bread. You could make this soup mild by substituting the jalapeno for green bell pepper and eliminating the crushed red pepper.