Italian Sausage Soup

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.

Comments

Pasta Carbonara

"Hmmm, two pasta recipes in a row?" you say. You must say that because you haven't been following every post and don't already know from the previous post that I accidentally-on-purpose bought too much tortellini at the store. While Carbonara is most often made with long, slender pasta like spaghetti, linguine, fettucine, etc.....well, I had to do something with that tortellini! I therefore give you use #2 for cheese tortellini you need to use up--Carbonara. Now don't get too wigged out by the fact that the sauce in this recipe is made from eggs that will appear to not be cooked. We don't judge based on looks around here, so I'll thank you to conform to that while using this recipe. The eggs are tempered , which essentially means that they are not raw, but sorta look that way still. I promise it is delicious. But if you need the reassurance, mentally, that you aren't eating raw eggs, I give you my solemn assurance. Now you ma...

Chocolate Chip Cookies

You know that elusive, best-ever, chocolate chip cookie recipe? Yeah I don't know where that is because everyone has a different idea of what the best cookie is. And that's okay! Variety is the spice of life. If you don't love what I love, that's fine! I'll judge and think you're crazy, but we will both survive. You'll go on loving gross cookies, and I'll go on loving the good stuff. And we will both, somehow, be happy with that. If you ever want to try the good stuff, it'll be right here for you. And so will I. Maybe. I'm not as forgiving as these best-ever chocolate chip cookies.... INGREDIENTS: 4 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. kosher salt 3 sticks (or 1 1/2 cups) butter, softened 1 cup granulated suger 1 1/2 cups brown sugar, packed 2 eggs 1 Tbs vanilla extract 1 cup dark chocolate chips 1 cup semi-sweet mini chocolate chips DIRECTIONS: 1) Preheat oven to 350/375 F....

Baked Lemon Pasta

Ingredients 1 pound Thin Spaghetti 4 Tablespoons Salted Butter 2 Tablespoons Olive Oil 2 cloves Garlic, Minced 1 whole Lemon, Juiced And Zested 2 cups Sour Cream ½ teaspoons Kosher Salt, Or More To Taste Plenty Of Grated Parmesan Cheese Flat-leaf Parsley, Chopped Extra Lemon Juice Preparation Instructions Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan chee...

Fantastic Food

Search This Blog