Italian Sausage Soup

READY IN: 1hr 15mins
Recipe by Nancy Van Ess

Originally from "Sunset" magazine.

Top Review by Debbie Fortier

The second time I made this I deglazed only once, using balsmic vinegar and and the red wine. I saved adding the basil for right before serving. The basil was more aromatic and gave much more favor than cooking it. Everyone served wanted the recipe! Its a saver now.

Ingredients Nutrition


  1. In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
  2. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
  3. To deglaze pan, stir in 3 tablespoons water to release browned bits.
  4. Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
  5. Repeat deglazing step 3 more times until mixture is richly browned.
  6. Add sausage and 1/2 cup more water.
  7. Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
  8. Add remaining 4 cups broth.
  9. Stir to loosen browned bits.
  10. Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
  11. Cover and bring to boil over high heat.
  12. Simmer until pasta is just tender to bite, about 15 minutes.
  13. Serve hot, with chopped parsley, salt and pepper.
  14. (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).

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