Italian Sausage Soup

• porcje: 8-10

Składniki

1-1/2 Ibs. Italian sausage, mild (saute it first and then cut in 1/4" slices)

2 cloves garlic minced

1 can (1 Ib. 12 oz) of ready-cut tomatoes (I use S&W, they are peeled and

2 onions, chopped diced)

5 cups beef stock (I use Swansons, you can also add more if you want

1-1/2 cups dry red wine thinner soup)

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

3 tablespoons chopped fresh parsley

1 medium green pepper, seeded and chopped

2 medium zucchini, sliced 1/4" thick

2 cups bow-tie or shell noodies

Salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Wskazówki

In a 5-quart or larger stockpot, cook the sausage over medium heat until lightly browned, 7-10 minutes. Remove the sausage with a slotted spoon to a plate. When cooled a bit, cut the sausages into 1/4" slices.

Drain all but 3 tablespoons of the fat from the kettle.

Add the garlic and the onions to the same kettle and saute for 2-3 minutes or until transparent.

Add the slightly cooked sausage and cook another 2-3 minutes, stirring constantly.

Add the tomatoes, then the wine, stock, basil, and oregano and simmer uncovered for 30 minutes. (At this point, you may refrigerate the soup.)

Skim the excess fat from the top of the soup. Reheat the soup before proceeding, if necessary.

Add the parsley, green pepper, zucchini, and noodles.

Simmer, covered for 25 minutes or until the noodes are al dente.

Serve in deep soup bowls, passing the Parmesan in a separate bowl. Serves 8-10.

Notatki

My recommendation for making this ahead of time: Make the entire soup the way it says above, then refrigerate or freeze until you are ready to eat it. Then heat it gently until hot and serve. Don't let it simmer on the stove for a long time because the noodles and vegetables get too mushy and soft.