Pasta and Sausage Soup Den & Donna|
1 & 1/2 pounds Italian sausage links (hot, mild or mixed)
3 green bell peppers cut into 1/4-inch wide strips
2 medium onions, chopped
1 28-ounce can tomatoes
1/2 package bow tie macaroni (approx. 6 ounces)
1 tablespoon Worcestershire sauce
1 small clove garlic, minced
1 tablespoon sugar
2 chicken bouillon cubes
6 cups water
1 & 1/2 hours before serving:
In a 5-quart Dutch Oven over medium heat, heat sausages and 1/2 cup of water to
boiling. Cover, simmer 5 minutes. Remove cover and continue cooking until water
evaporates. Continue cooking, turning sausages frequently until sausages are browned
all over, about 15 to 20 minutes; Remove sausages to paper towel to drain. When
cooled, cut into 1/4-inch pieces.
In drippings remaining in Dutch Oven, cook peppers, onions and garlic until tender,
stirring occasionally. Return cut sausage to pot.
Add tomatoes (with their liquid), sugar, Worcestershire sauce, bouillon cubes and
macaroni, along with 6 cups of water. On high heat, heat to boiling.
Reduce heat to low, cover and simmer for 25-30 minutes, until macaroni is very
tender, stirring occasionally.
Remove from heat, skim fat off soup.
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