Italian Sausage Soup

January 9, 2021  Online Recipe Guide Avatar

1 1/2 lb. mild italian sausage
2 cloves garlic, minced or pressed
2 large onions, chopped
1 large (1 lb. 12 oz.) can Italian tomatoes
3 (14 oz.) cans beef broth
1 1/2 cup dry red wine (or water)
1/2 tsp. dry basil
3 Tbsp. chopped parsley
1 medium size green pepper
2 medium size zucchini, cut in 1/4-inch thick slices
5 oz. medium-size bow tie shaped noodles (about 3 cups)
grated parmesan cheese

Remove and discard sausage casings; cut sausage in 1/2-inch lengths. In a 5-quart Dutch oven, cook over medium heat until slightly 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 tomatoes with a spoon)

Add broth, wine and basil. Bring to a boil; reduce heat and simmer. Stir occasionally 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.

This is an excellent soup and you will receive compliments galore on this wonderful soup.
From Wabash Valley Family Favorites, submitted by Anna J. James


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