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Sausage Soup

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  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Mild italian sausages/8 oz. each mild and hot italian sausages 1 Pound, casings removed
  Green bell pepper 1 Medium, seeded and chopped
  Dry red wine 1 1⁄2 Cup (24 tbs) (such as Chianti)
  Canned pear shaped tomatoes 28 Ounce (1 large can)
  Beef broth 5 Cup (80 tbs)
  Dry oregano 1 Tablespoon
  Zucchini 2 Medium, cut into 1/4-inch-thick slices
  Bow tie pasta 4 Ounce (dry, 2 cups)
  Chopped italian parsley 1⁄2 Cup (8 tbs)

Heat oil in a 5- to 6-quart pan over medium-high heat.
Add onion and garlic and cook, stirring often, until onion is limp (about 10 minutes).
Crumble sausages into pan and stir well with a fork to break up.
Add bell pepper.
Continue to cook, stirring occasionally, until meat is well browned and pepper is soft (about 10 minutes).
Drain off fat.Add wine to pan, stirring to release browned bits.
Cut up tomatoes; add tomatoes and their liquid, broth, oregano, and zucchini to pan.
Bring to a boil over high heat.
Add pasta, reduce heat, and simmer, uncovered, until pasta is just tender to bite (about 15 minutes).
Ladle soup into bowls and sprinkle generously with parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3069 Calories from Fat 1557

% Daily Value*

Total Fat 173 g265.5%

Saturated Fat 54.8 g274%

Trans Fat 0 g

Cholesterol 358.1 mg119.4%

Sodium 7951.4 mg331.3%

Total Carbohydrates 191 g63.7%

Dietary Fiber 34.9 g139.7%

Sugars 33.6 g

Protein 115 g229.5%

Vitamin A 218% Vitamin C 511.4%

Calcium 78.5% Iron 163.6%

*Based on a 2000 Calorie diet

Sausage Soup Recipe