zuppa di primavera (summer soup)
(1 rating)
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Until this summer, this was known as "Dad's Sausage and Pepper Concoction". It is a hit no matter where he takes it. It has become a "must take" tradition for family reunions. Every time he takes it somewhere he gets asked for the recipe. It's better the second day, assuming there are leftovers. When it gets thicker, as it will do the longer it cooks, it is great served over pasta.
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(1 rating)
yield
8 -12
prep time
15 Min
cook time
2 Hr 20 Min
Ingredients For zuppa di primavera (summer soup)
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6italian sausage brats, sweet
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2 lgonions, vidalia, peeled and chopped
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2 lggreen peppers, diced chunky-style
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2 mdzucchini, diced
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2 canspaghetti sauce, meatless (any variety)
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2 jarmarinated mushrooms, drained
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2 candiced tomatoes
How To Make zuppa di primavera (summer soup)
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1In a large stew pot, cook Italian sausages. Move cooked sausages to a cutting board and cut into half-inch chunks.
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2In the pot using the fat from the sausages, saute onions, peppers and zucchini until onions are translucent. Drain off fat.
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3Return the sausage chunks to the pot and add remaining ingredients. Simmer on low for 2 hours. Serve hot.
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