Italian Sausage Soup

Recipe by Nancy Van Ess
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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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).
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