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Italian Sausage Soup

fast.cook's picture
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Interest: 
Quick
Servings: 
20

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