Soups & Stews

Italian Sausage Soup Elaine & Craig- Mary & John

Elaine and Craig cut the amount of sausage in half and add more vegetables, such as zucchini, red bell peppers, etc. Mary and John like to use all sweet Italian sausage because the hot sausage makes the soup really spicy!

2 tablespoons olive oil
1 pound hot Italian sausage, slice into 1/2-inch circles
1 pound sweet Italian sausage, slice into 1/2-inch circles
2 large onions, chopped
1 green pepper, chopped
2 cups red wine
1 28-ounce can crushed tomatoes packed in puree
5 cups beef or chicken broth
2 tablespoons fresh parsley, chopped
1 teaspoon finely minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt to taste
Freshly ground pepper, to taste
1 7 -ounce package bow tie pasta
1 & 1/2 cups freshly grated Parmesan cheese

In a large, deep saucepan or Dutch oven, heat oil and saute sausages over high heat until lightly browned. Discard excess grease, leaving 2 tablespoons in pan.

Add onions and green pepper and saute until soft, about 5 to 7 minutes.

Add wine and allow to boil for 2 minutes.

Add tomatoes, broth, parsley, garlic, basil, oregano, salt and pepper.
Bring to a boil and simmer slowly for 1 hour.

Add pasta, cover and continue to simmer for 20 minutes or until pasta is tender.
Serve in deep soup plates. Pass Parmesan cheese to sprinkle on top.

8-10 servings

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