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Italian Sausage Cheesy Soup

Ingredients

  • 2 lbs. Italian sausage
  • 1 onion, chopped
  • 4 or 5 cloves of garlic, chopped or pressed
  • 1 28-oz can Progresso crushed tomatoes
  • 6 cups chicken stock or canned broth
  • 1 1/2 cups dry red wine
  • 1 tsp. fresh minced basil leaves
  • 3 cups uncooked baby shell macaroni
  • 2 cups shredded cabbage
  • 3 T fresh parsley, chopped
  • 6 oz grated Asiago cheese
  1. Cut sausage in 1/2 ” pieces and sauté in large pot until browned. Drain off fat. Add onions and garlic and sauté until onions are limp. Stir in tomatoes. Add stock, wine and basil; simmer for 30 minutes. Remove from heat.
  2. Cool in refrigerator. Remove fat from surface of soup and discard.
  3. Heat soup and stir in cabbage and parsley. Cover and simmer for 25 minutes.
  4. While it’s simmering, cook macaroni in separate pot for about 8 minutes. Drain macaroni and add to soup just before serving, with cheese sprinkled on top.

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