Italian Sausage Soup
photo by lazyme
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 6 cups beef stock
- 2 teaspoons steak sauce
- 1 tablespoon olive oil
- 1 1⁄4 lbs spicy Italian sausages
- 2 onions, chopped
- 1 green pepper, chopped
- 2 garlic cloves, minced
- 1 cup Burgundy wine
- 3⁄4 lb ripe plum tomato, diced
- 1 1⁄2 lbs zucchini, sliced
- 1 1⁄2 teaspoons dried sweet basil leaves
- 1 1⁄2 teaspoons dried greek oregano
- 1 tablespoon minced parsley
- 4 ounces bow tie pasta
- salt and pepper, to taste
- 6 ounces shredded monterey jack cheese
directions
- Combine beef stock and steak sauce in large soup pot. Bring to a boil, then simmer.
- Meanwhile, in large skillet, heat oil and add sausage links. Fry until browned on all sides, turning often. Cool sausages and slice 1/4-inch thick. Drain all but 2 T. fat from skillet.
- Add sausage slices, onions, green pepper, and garlic to skillet. Saute until onions are tender, but not browned. Add sausage mixture to stock mixture in soup pot.
- Add wine, tomatoes, zucchini, basil, oregano, and parsley. Bring to a boil again. Add pasta and simmer until pasta is tender, about 12 minutes, stirring soup occasionally. Season with salt and pepper, then top with shredded cheese.
- Note: Add more beef stock if a thinner soup is desired.
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Reviews
-
Well, gosh, this is good. Even with the substitutions I needed to make. I used chicken broth because I had no homemade beef, and the commercial beef broths do not please me. I use a bit of Worcestershire sauce instead of steak sauce, some red bell pepper instead of green, and some frozen Italian veggie mix instead of the zucchini which are hiding from me somewhere in this house? Oh, and fusilli instead of bow tie, each of which I broke in half, as sweetie likes fusilli or rotini best. My tomato just was not optimal, even though I bought it several days ahead of time. I did use it, but then added a few tbl of tomato paste to make sure that I had good tomato flavor. I think anyone would enjoy this soup.
Tweaks
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Well, gosh, this is good. Even with the substitutions I needed to make. I used chicken broth because I had no homemade beef, and the commercial beef broths do not please me. I use a bit of Worcestershire sauce instead of steak sauce, some red bell pepper instead of green, and some frozen Italian veggie mix instead of the zucchini which are hiding from me somewhere in this house? Oh, and fusilli instead of bow tie, each of which I broke in half, as sweetie likes fusilli or rotini best. My tomato just was not optimal, even though I bought it several days ahead of time. I did use it, but then added a few tbl of tomato paste to make sure that I had good tomato flavor. I think anyone would enjoy this soup.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!