Quick Italian Sausage Soup |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We love this easy, quick and hearty soup. If you like your soup spicy, use hot Italian sausages instead of the mild-we like it spicy! This soup freezes and reheats well. This recipe is from Sunsets Quick Meals book, 1983 edition. Ingredients:
1 1/2 lbs mild italian sausage, cut into 1/4 inch slices (or use hot instead of mild) |
2 cloves garlic, minced or pressed |
2 large onions, chopped |
1 (28 ounce) can italian-style tomatoes |
3 (14 1/2 ounce) cans regular-strength beef broth |
1 1/2 cups dry red wine or 1 1/2 cups water |
1/2 teaspoon dry basil |
3 tablespoons chopped parsley |
1 medium green pepper, seeded and chopped |
2 medium zucchini, cut into 1/2 inch slices |
5 ounces bow-shaped medium noodles, uncooked (about 3 cups) |
grated parmesan cheese |
Directions:
1. In a 5-quart Dutch oven over medium-high heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed.
2. Remove from Dutch oven with a slotted spoon, drain on paper towels and set aside.
3. Spoon off and discard all but 3 tablespoons drippings.
4. Add garlic and onions and cook, stirring occasionally, until onions are soft (about 5 minutes).
5. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, wine, and basil.
6. Bring to a full rolling boil; cover reduce heat, and simmer for 20 minutes.
7. Stir in parsley, green pepper, zucchini, and noodles.
8. Cover and simmer, stirring occasionally, until noodles are al dente (about 25 minutes).
9. Skim off and discard fat.
10. Pass cheese at the table to spoon over individual servings.
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