Italian Sausage Soup
1 ½ lb. mild Italian sausage cut into ½ inch slices (I like the hot Italian
2 cloves garlic, minced
2 large onions, chopped
1 large can (26oz) Italian seasoned crushed tomatoes
3 cans beef broth
1 ½ cup dry red wine
½ tsp. Basil (dry) + or -
3 Tbsp. Chopped parsley (dived use) I use more, some when cooking and some
on top at the end of cooking.
2 to 3 medium zucchini cut in ½ inch slices
1 or 2 bell peppers, red, orange, yellow, and if you must green. Cut into
3 cups dry pasta (bow ties) or ½ of a bag (6 oz)
Fresh Grated Parmesan (serve on top of soup) for presentation at table.(not
the can stuff)
Three cheese bread sticks warmed in oven, to be served at table.
Cook sausage, till browned, stir often. Remove and drain, leaving about
three Tbsp. Fat to brown onions. Add garlic toward the end of browning
onions. Add Italian tomatoes, sausage, broth, wine, and basil.
Simmer 20 minuets covered, stir in parsley (save some to put on top, at end
of cooking) bell pepper, zucchini, and pasta. Cover and simmer about 10 to
15 minuets. Uncover add fresh parsley. (A note here* I add the bell peppers
after the zucchini and pasta, so the bell peppers do not over cook.)
I let this rest for maybe 15 to 20 minuets. Before serving with cheese bread
sticks and Fresh Parmesan cheese!!!