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Italian Sausage Soup

Italian.Chef's picture
Ingredients
  Mild italian sausage 1 1⁄2 Pound
  Garlic 2 Clove (10 gm), minced or pressed
  Onions 2 Large, chopped
  Canned italian style tomatoes 28 Ounce (1 Large Can, 1 Pound 12 Ounce)
  Canned beef broth 42 Ounce (3 Cans, 14 Ounce Each)
  Dry red wine/Water 1 1⁄2 Cup (24 tbs)
  Dry basil 1⁄2 Teaspoon
  Chopped parsley 3 Tablespoon
  Green pepper 1 Medium, seeded and chopped
  Zucchini 2 Medium, cut in 1/4-inch-thick slices
  Bow noodles 5 Ounce (3 Cups, Medium Bow-Shaped)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Remove and discard sausage casings; cut sausages in 1/2-inch lengths.
In a 5-quart Dutch oven, cook sausages over medium heat until lightly browned.
Spoon off and discard all but 2 tablespoons drippings.
Add garlic and onions and cook, stirring occasionally, until limp (about 5 minutes).
Stir in tomatoes and their liquid (break up tomatoes with a spoon).
Add broth, wine, and basil.
Bring to a boil; then reduce heat and simmer, covered, for 30 minutes.
Add parsley, pepper, zucchini, and noodles.
Cover and simmer, stirring occasionally, for about 25 minutes or until noodles are al dente.
Pass Parmesan at the table.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Sausage
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
16

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