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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This soup is a hearty meal! From Luisa Musso. Ingredients:
1 lb sweet italian sausage |
1 large onion, chopped |
3 garlic cloves, minced |
2 -3 tablespoons olive oil |
8 cups chicken broth |
3 cups cabbage, shredded |
2 baking potatoes, peeled and chopped |
2 carrots, scraped and chopped |
2 turnips, peeled and chopped |
2 tomatoes, seeded and chopped |
1 cup frozen english peas |
1 (15 ounce) can cannellini beans, drained |
1 teaspoon dried whole basil |
1/2 teaspoon ground allspice |
salt and pepper |
2 cups small seashell macaroni, uncooked |
parmesan cheese, freshly grated |
Directions:
1. Remove and discard the casing from the sausage. Cook the sausage in a large skillet over medium heat until the sausage is browned, stirring to crumble meat. Drain well, and set aside.
2. Saute the onion and garlic in oil in a large Dutch oven until tender. Add the reserved sausage and broth; stir well. Bring to a boil; stir in the cabbage and next 9 ingredients. Return the mixture to a boil; cover, reduce heat, and simmer for 15 minutes.
3. Add macaroni; simmer, uncovered for 15 minutes or until the macaroni is tender.
4. Ladle the soup into individual soup bowls. Sprinkle each serving with Pamesan cheese.
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