Quick Italian Sausage Soup

"We love this easy, quick and hearty soup. If you like your soup spicy, use hot Italian sausages instead of the mild-we like it spicy! This soup freezes and reheats well. This recipe is from Sunsets Quick Meals book, 1983 edition."
 
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Ready In:
1hr 5mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a 5-quart Dutch oven over medium-high heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed.
  • Remove from Dutch oven with a slotted spoon, drain on paper towels and set aside.
  • Spoon off and discard all but 3 tablespoons drippings.
  • Add garlic and onions and cook, stirring occasionally, until onions are soft (about 5 minutes).
  • Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, wine, and basil.
  • Bring to a full rolling boil; cover reduce heat, and simmer for 20 minutes.
  • Stir in parsley, green pepper, zucchini, and noodles.
  • Cover and simmer, stirring occasionally, until noodles are al dente (about 25 minutes).
  • Skim off and discard fat.
  • Pass cheese at the table to spoon over individual servings.

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Reviews

  1. This soup was rich, flavorful and hearty. A great meal for a chilly night! Will make again and again!
     
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I live in the ever changing city of Las Vegas.
 
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