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Sausage Soup Recipe
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Mild italian sausages/8 oz. each mild and hot italian sausages||1 Pound, casings removed|
|Green bell pepper||1 Medium, seeded and chopped|
|Dry red wine||1 1⁄2 Cup (24 tbs) (such as Chianti)|
|Canned pear shaped tomatoes||28 Ounce (1 large can)|
|Beef broth||5 Cup (80 tbs)|
|Dry oregano||1 Tablespoon|
|Zucchini||2 Medium, cut into 1/4-inch-thick slices|
|Bow tie pasta||4 Ounce (dry, 2 cups)|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3069 Calories from Fat 1557
% Daily Value*
Total Fat 173 g265.5%
Saturated Fat 54.8 g274%
Trans Fat 0 g
Cholesterol 358.1 mg
Sodium 7951.4 mg331.3%
Total Carbohydrates 191 g63.7%
Dietary Fiber 34.9 g139.7%
Sugars 33.6 g
Protein 115 g229.5%
Vitamin A 218% Vitamin C 511.4%
Calcium 78.5% Iron 163.6%
*Based on a 2000 Calorie diet
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.