Italian Sausage Soup

Originally from "Sunset" magazine.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Nancy Van Ess
Contributor
@Nancy Van Ess
Contributor
"Originally from "Sunset" magazine."
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  1. richdune123
    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!
    Reply
  2. richdune123
    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!
    Reply
  3. Laurie H.
    This tasted fine, but between the sugar and the deglazing, it ended up too sweet for our taste. Also there is almost no reason in my mind ever to use green peppers, which have no flavor -- I always use red or yellow. Definitely chop zucchini smaller.
    Reply
  4. pheebess
    This was delicious! It did take a little more time than I would have liked, mostly due to deglazing. Next time I will only deglaze once or twice. Also, it's a good idea to cut the zucchini into smaller pieces.
    Reply
  5. js124594
    Wonderful added a little crushed red pepper great great with hard crusted bread and butter and Red Cat Wine from Senaca Lake Ny Perfect winter Supper
    Reply
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