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Italian Sausage Soup Recipe
|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)|
Serving size: Complete recipe
Calories 3140 Calories from Fat 1373
% Daily Value*
Total Fat 152 g233.1%
Saturated Fat 62.5 g312.7%
Trans Fat 0 g
Cholesterol 391.8 mg
Sodium 10652 mg443.8%
Total Carbohydrates 210 g70.1%
Dietary Fiber 28 g111.9%
Sugars 74 g
Protein 144 g288.2%
Vitamin A 213.6% Vitamin C 694.7%
Calcium 93% Iron 56.8%
*Based on a 2000 Calorie diet
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.