Italian Sausage Soup
This Italian Sausage Soup recipe is a long time favorite aboard the Maine Windjammers. For a lighter soup, you can omit the pasta.
2-3 lbs sweet or hot Italian sausage
6 cloves of minced garlic (1/4 cup)
2 large onions, chopped
2 can (28 ounces each) of Italian style tomatoes
3 cans beef stock (about 4-5 cups broth/bouillon)
½ cup dry red wine
4 Tbsp fresh parsley, minced
3 tsp basil
1-2 bell peppers, chopped
2 small zucchini, chopped into small pieces
½ lb uncooked bow tie pasta
Grated parmesan cheese
Remove and discard the casings from the sausage and break meat up into pieces. In soup pot, sauté sausage, garlic and onions in small amount of stock until sausage is browned.
Turn contents of pot into colander to drain out grease and return to pot. (Optionally to shed more grease you can rinse and return to the soup pot.) Add tomatoes, stock, wine, parsley and basil. Simmer for 45 minutes or so, stirring occasionally. Add zucchini and bell peppers. Simmer for about 20 minutes.
About 30 minutes before serving stir in pasta and cook until just tender.
Serve with parmesan cheese.
Serves 6-8
Category: Food and Recipes
