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Italian Sausage Soup

By Peggy

ITALIAN SAUSAGE SOUP

1 ½ lbs mild Italian sausages, cut into ½ inch slices

2 cloves garlic, minced or pressed

2 large onions, chopped

1 large can (about 28 oz) Italian-style tomatoes

3 cans (14 ½ oz each) regular-strength beef broth

1 ½ cups water

½ tsp dry basil

1 Tbs dry parsley

1 medium-size chopped green pepper

2 medium-size zucchini (1/2” slices)

5 oz (about 3 cups) bow-shaped noodles

Grated Parmesan cheese (optional)

1. In a 5-quart heavy pot, over medium high-heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed. Remove from pot with a slotted spoon, drain on paper towels, and set aside. Spoon off and discard all but 3 Tbs. drippings. Add garlic and onion and cook, stirring occasionally, until onions are soft (about 5 minutes).

2. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, water, and basil. Bring to a full rolling boil; cover, reduce heat, and simmer for 20 minutes. Stir in parsley, green pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, until noodles are al dente (10 to 15 minutes). Skim off and discard fat. Pass cheese at the table to spoon over individual servings (optional). Makes 6 servings.

Kathy Ashley brought this soup to me after my surgery. It was very tasty.
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