Sausage Soup Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Sausages | 1 pound | |
| 1 medium-size green bell pepper, seeded and chopped | ||
| 1 1/2 cups dry red wine, such as Chianti | ||
| Pear large can | 1 , shaped | |
| Beef broth | 5 Cup (16 tbs) | |
| Dry oregano | 1 Tablespoon | |
| 2 medium-size zucchini, cut into 1/4-inch-thick slices | ||
| Dry pasta | 2 Cup (16 tbs) | |
| Italian parsley | 1/2 Cup (16 tbs), chopped | |
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.
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.
Chef
