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 Cioppino2 tablespoons olive oil1 pound Italian sausage, casings removed1 ½ cups chopped onion1 ½ cups sliced carrots1 stalk celery with leaves, chopped1 tablespoon chopped garlic1 teaspoon dried basil1 teaspoon dried rosemary¼ teaspoon dried crushed red pepper¼ teaspoon dried sage1 (14.5 ounce) can canned diced tomatoes5 cups chicken broth1 (16 ounce) can kidney beans, drained1 cup uncooked pasta shellsDirectionsHeat 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 Cioppinoprep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 8 Yield: 8 servings
TAG : Italian Sausage Soup IiSoups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes,
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