How to Make Italian Fish Soup Cioppino

Italian Sausage Soup Ii

Simmer, covered, 1 hour to allow flavors to blend.

Recipe Summary Italian Sausage Soup Ii

A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!

Ingredients | Italian Fish Soup Cioppino

2 tablespoons olive oil

1 pound Italian sausage, casings removed

1 ½ cups chopped onion

1 ½ cups sliced carrots

1 stalk celery with leaves, chopped

1 tablespoon chopped garlic

1 teaspoon dried basil

1 teaspoon dried rosemary

¼ teaspoon dried crushed red pepper

¼ teaspoon dried sage

1 (14.5 ounce) can canned diced tomatoes

5 cups chicken broth

1 (16 ounce) can kidney beans, drained

1 cup uncooked pasta shells

Directions

Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.

Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.

Info | Italian Fish Soup Cioppino

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 8 Yield: 8 servings

TAG : Italian Sausage Soup Ii

Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,

Images of Italian Fish Soup Cioppino

Italian Fish Soup Cioppino - Melt the butter over medium heat in a large stock pot, then add the onion, fennel, garlic, parsley, sauteing until the onions are soft, about 10 minutes.