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Italian Sausage Soup

fast.cook's picture
  Mild italian sausage 1 1⁄2 Pound, cut into 1/2 inch thick slices
  Garlic 2 Clove (10 gm), minced / pressed
  Onions 2 Large, chopped
  Canned pear shaped tomatoes 28 Ounce (1 Large Can)
  Canned regular strength beef broth 43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each)
  Dry red wine/Water 1 1⁄2 Cup (24 tbs)
  Dry basil 1⁄2 Teaspoon
  Chopped parsley 3 Tablespoon
  Green bell pepper 1 Medium, seeded and chopped
  Zucchini 2 Medium, cut into 1/2 inch thick slices
  Pasta bow ties 5 Ounce (Medium Size)
  Grated parmesan cheese 3 Cup (48 tbs)

In a 5-quart pan, cook sausage slices over medium-high heat until lightly browned on the outside and no longer pink inside; cut to test.
Remove from pan with a slotted spoon, drain on paper towels, and set aside.
Spoon off and discard all but 2 tablespoons of the drippings.
Add garlic and onions and cook, stirring occasionally, until onions are soft about 10 minutes.
Stir in tomatoes break up with a spoon and their liquid; then add sausage slices, broth, wine, and basil.
Bring to a full rolling boil; reduce heat, cover, and simmer for 20 minutes.
Stir in parsley, bell pepper, zucchini, and pasta.
Cover and simmer, stirring occasionally, until pasta is al dente 9 to 11 minutes.
Skim off and discard fat.
Ladle soup into bowls; pass cheese at the table to spoon over individual servings.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 235 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.4%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 34.7 mg11.6%

Sodium 763.2 mg31.8%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.8 g7.2%

Sugars 2.8 g

Protein 14 g28.3%

Vitamin A 12.5% Vitamin C 30.3%

Calcium 24.3% Iron 6.6%

*Based on a 2000 Calorie diet

Italian Sausage Soup Recipe