Prep 30 mins
Cook 2 mins
This dish was created for RSC 16. I hope that you will enjoy this hearty soup. I add a little sugar to help cut the acidity of the tomatoes.
- 2 tablespoons olive oil
- 1 lb Italian sausage, hot, thinly sliced
- 2 garlic cloves, minced
- 1 onion, medium, sweet, diced
- 1 shallot, thinly sliced
- 1 cup fingerling potato, diced
- 2 carrots, large, thinly sliced
- 1 zucchini, small, diced
- 15 ounces beef broth (1 1/2 cans)
- 14 ounces stewed tomatoes (1 can, not drained)
- 5 ounces wine, dry, red
- 1 teaspoon sugar, white (optional)
- 1⁄2 cup cavatappi pasta, uncooked
- 1 cup lima beans, rinsed & drained
- 1⁄4 cup arugula, rinsed
- 1⁄4 teaspoon oregano, dried
- 3 -4 basil leaves, finely sliced
- 1⁄4 teaspoon salt, sea, fine
- 1⁄4 teaspoon black pepper, freshly ground
- 4 tablespoons parmesan cheese, grated (garnish)
- In a large pot, turn the heat to medium and.add the olive oil.
- Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
- Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
- Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
- Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
- Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
- Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
- Pour into bowls and garnish with freshly shredded parmesan cheese.
- We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .
Pure comfort food. Today was cold and rainy in most of Australia, so I fired up the wood stove and searched for a great soup recipe. This was perfect. I had the ingredients on hand and a great source of heat. My only changes were to add a sliced leek, an extra cup of beef stock and a 1/2 teaspoon each of dried basil and oregano. You mentioned using hot Italian sausages. Mine weren't hot, and I contemplated adding a couple of chopped dried chilles, but forgot to do so. I would probably add them in future, but this is a fantastic recipe either way. Thanks so much for posting.