Italian Sausage Soup
"Originally from "Sunset" magazine."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 large onions, chopped
- 2 garlic cloves, minced
- 5 cups beef broth, divided
- 1 lb Italian sausage
- 1 1⁄2 cups dry red wine
- 28 ounces Italian-style tomatoes, broken up
- 1 tablespoon basil
- 1 tablespoon sugar
- 1 medium green pepper, seeded and chopped
- 2 medium zucchini, sliced 1/4-inch thick
- 2 cups dry bow tie pasta, 1 1/2-inch size
- 1⁄2 cup parsley, chopped
- salt & pepper
directions
- In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
- Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
- To deglaze pan, stir in 3 tablespoons water to release browned bits.
- Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
- Repeat deglazing step 3 more times until mixture is richly browned.
- Add sausage and 1/2 cup more water.
- Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
- Add remaining 4 cups broth.
- Stir to loosen browned bits.
- Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
- Cover and bring to boil over high heat.
- Simmer until pasta is just tender to bite, about 15 minutes.
- Serve hot, with chopped parsley, salt and pepper.
- (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. -
Take it from someone who doesn't cook very often. This recipe was so easy and so good! I cut the wine to 1/2 cup, that was the only variation. My family couldn't believe I made this great dish. I served it with buttered/garlic bread. -
Great!
-
very good!!! -
needs more spice.
see 12 more reviews
Tweaks
-
Absolutely delicious! I substituted red onions for the onions, used Lambrusco Wine and added red peper flakes for a tasty and spicy touch and added more than a pound of sausage, each cut into 7 pieces. Wow, it was so good, my dog begged for some too! -
This recipe was delicious!!! I doubled the recipe, and used cubed potatoes instead of zucchini. It turned out hearty and full of flavor. I did add some hot pepper flakes because my DH and I like things hot. We were eating it all week and serving it to visitors. Can't wait to make it again!!!
-
I just made this recipe and it is absolutely wonderful. I substituted grape juice for the red wine but left everything else the same. Wow!
-
Great soup, and also a bit unique. I agree, comfort food! The broth was a little strong for me; next time I will substitute one cup water for one cup beef broth. Also I will use potatos instead of zucchini - just personal taste. Thanks, Nancy. -
This soup was very fresh tasting and full of flavor. I added one cup of barley instead of the pasta and fresh cilantro instead of the parsley. I served it with garlic bread and caesar salad....and of course a glass of wine :)
