Zuppa di Primavera (Summer Soup)
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.
6italian sausage brats, sweet
2 largeonions, vidalia, peeled and chopped
2 largegreen peppers, diced chunky-style
2 mediumzucchini, diced
2 can(s)spaghetti sauce, meatless (any variety)
2 jar(s)marinated mushrooms, drained
2 can(s)diced tomatoes
How to Make Zuppa di Primavera (Summer Soup)
- In a large stew pot, cook Italian sausages. Move cooked sausages to a cutting board and cut into half-inch chunks.
- In the pot using the fat from the sausages, saute onions, peppers and zucchini until onions are translucent. Drain off fat.
- Return the sausage chunks to the pot and add remaining ingredients. Simmer on low for 2 hours. Serve hot.