Italian Sausage Soup By Gloria Platts

In Newsletter Content by Brandon St. Clair

This recipe was provided by Lisa Thunstrom in our Personal Lines department. It is a comfort food recipe her mom makes, and she was given it from her twin sister. *Great for stove top or crockpot


  • 1 pound Albertson’s Italian sausage, mile & sweet (not spicy)
  • 1 chopped onion
  • 1 minced garlic clove
  • 4 carrots medium, chopped
  • 4 stalks celery with leaves and finely cut
  • 4 potatoes cut in chunks
  • 1 (14 1/2-ounce) can diced tomato, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon crushed, dried oregano
  • ½ teaspoon crushed, dried rosemary
  • ½ teaspoon crushed, dried Mediterranean basil
  • ¼ teaspoon crushed, dried thyme
  • 1 bay leaf
  • 3 (14 ½-ounce) cans reduced-sodium chicken broth
  • 1 can white corn, drained
  • Trader Joes Blue Tortilla chips


  1. If sausage is in skins, remove skins
  2. In large skillet, combine sausage, onion, and garlic. Cook over medium heat until sausage is brown. Drain off fat.
  3. In slow cooker, combine carrots, celery and potatoes and place on bottom.
  4. Top with sausage mixture.
  5. In medium bowl combine rest of ingredients – tomatoes, sauce, spices (except for past), then pour over everything in crockpot.
  6. Pour broth over that in crockpot.
  7. Cook on high 4-5 hours, or low 8-10 hours.
  8. Add white corn before serving.
  9. Serve with Blue Tortilla chips