Italian Sausage Soup Recipe
Ingredients
| 1 1/2 pounds mild Italian sausages | ||
| Garlic | 2 Clove (5gm), pressed | |
| Onions | 2 Large, chopped | |
| Italian large can | 1 | |
| Beef broth | 3 Can (10oz) | |
| 1 1/2 cups dry red wine or water | ||
| Basil | 1/2 Teaspoon | |
| Parsley | 3 Tablespoon, chopped | |
| 1 medium-size green pepper, seeded and chopped | ||
| 2 medium-size zucchini, cut in 1/4-inch-thick slices | ||
| Medium | 5 Ounce | |
| Grated Parmesan cheese | ||
Directions
Remove and discard sausage casings; cut sausages in 1/2-inch lengths.
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.
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.
Chef
