italian sausage soup

Name: Italian Sausage Soup
Ingredients: 1 pound(s) hot italian sausage (about 5 or 6 links); 3 tablespoon(s) extra virgin olive oil; 1 large onion, chopped; 1 large green bell pepper; 10 large garlic cloves, minced; 2 large zucchini, cubed; 4 cup(s) good beef stock; 1 can(s) 28 oz. crushed tomatoes; 2 teaspoon(s) dried basil (be generous); 2 teaspoon(s) dried oregano (be generous); 1/2 bunch(es) italian parsley (flat-leaf); 2 ounce(s) linguine pasta, broken into 3; 1/4 cup(s) parmesan cheese, freshly grated; - freshly grated black pepper to taste

(1 RATING)

38 Pinches

Judy Curtis

Peachtree City, GA

Updated on Nov 1, 2011

I adapted this recipe from an old American Women's Association cookbook I used when my husband and I were on the mission field in Kenya, E. Africa. As in any great soup, the key is good broth...in this case, beef broth. Don't skimp! All you need is a chilly night, good crusty bread, and a nice Italian table wine... the comfort abounds!

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Ingredients

1 pound hot italian sausage (about 5 or 6 links)
3 tablespoons extra virgin olive oil
1 large onion, chopped
1 large green bell pepper
10 large garlic cloves, minced
2 large zucchini, cubed
4 cups good beef stock
1 can 28 oz. crushed tomatoes
2 teaspoons dried basil (be generous)
2 teaspoons dried oregano (be generous)
1/2 bunch italian parsley (flat-leaf)
2 ounces linguine pasta, broken into 3
1/4 cup parmesan cheese, freshly grated
- freshly grated black pepper to taste

How To Make italian sausage soup

Step 1

Cook sausage on the grill, medium heat, turning every 3 or 4 minutes until done. Or cook in a skillet. (I use the grill, it’s tasty and less mess). Let it rest, covered, for a few minutes to hold in the juices. Slice down the middle long ways, then in half slices. In a large pot, sauté garlic over low to medium heat in oil for about 1 minute, then add onion, bell pepper, sauté until soft. Add tomatoes, beef stock, oregano, basil, pepper and fresh parsley. Bring to a gentle boil. Add sausage and simmer gently for 10 minutes or so. Shortly before serving, bring it back to a gentle boil, add zucchini and linguine. Cover, cook until simmering and noodles are almost done. This soup is best made early in the day, but don’t add the zucchini and noodles until shortly before serving because they get a bit overdone. (Stir some to keep noodles from sticking). Add Parmesan cheese, either to the soup pot, or pass it at the table.
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