Hot Italian Sausage & Veggie Soup

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.

• Ready In: 32 mins
• Serves: 6-8

Ingredients

• 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)

Directions

1. In a large pot, turn the heat to medium and.add the olive oil.
2. Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
3. Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
4. Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
5. Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
6. Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
7. Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
8. Pour into bowls and garnish with freshly shredded parmesan cheese.
9. We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .