- 1 1/2 pounds of sausage
- 1 large onion minced
- 3 cloves of garlic
- 1 italian green pepper chopped (any old green pepper is fine, i find the italian ones have much better flavor, not as strong)
- 1 28oz can of diced tomatoes
- 1 box of chicken stock (about 32 to 42 oz)
- 1 1/2 cups red wine, you could use water
- a handful of freshly chopped basil
- a handful of freshly chopped parsley
- 1 cup of tubettini noodles
- salt and pepper to taste
a while back i worked in publishing. i had an old boss who used to share wonderful family recipes with us. each day we would sit at the lunch table and check out what he was eating, and then beg for recipes. he was a great cook.
during the winter we all ate a lot of soup, mine however was never homemade, his, yes. this is what he would bring for lunch (see up there) and i was always amazed (i was just starting my adventures in the kitchen). i begged for this recipe. the great thing about him, he gladly typed it out for me with a smile, which made going home and making it even more exciting.
this is a great soup that takes no longer then an hour from start to finish. instead of breaking the sausage up i made little meatballs which the kids loved! the great thing about this recipe is you can make it vegetarian (which would also make it kosher). they sell veggie sausage now, it comes in a tube, and it is really good. i use it a lot for thanksgiving to make stuffing with. you would never know the difference. veggie stock is also available and very good now a days.
enjoy this recipe on this chilly rainy day…now what’s for dinner tonight?
italian sausage soup
- remove sausage from casings and brown in a dutch oven. i like to make meatballs, the kids eat it with out question. when brown, drain and set aside. i tend to use a lesser fat sausage which doesn’t create as much fat to drain, if there is not a lot left in the pot, just saute the following ingredients and don’t worry about it. i would normally use a sweet sausage, this time around and i used a parsley and cheese sausage and it was amazing. it gave the soup a little extra flavor.
- to pot add onions, garlic, pepper and cook until soft, about 5-10 minutes.
- add sausage back to pot with tomatoes, broth, and wine, cover and simmer for 30 minutes.
- stir in all of your herbs and noodles, cover and cook for about 20 minutes or until pasta is tender.
- season to taste, serve with a good parm and enjoy!
