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Sausage Soup

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Ingredients
  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)
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Sausage

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