Italian Sausage Soup Recipe
Servings: 6
Ingredients
- 1 lb Mild Italian sausage -- or possibly Warm
- 2 Tbsp. Vegetable oil
- 2 c. Onions -- minced
- 40 ml Garlic -- - chopped
- 28 ounce Can whole tomatoes -- Coarsely minced
- 6 ounce Can tomato paste
- 8 c. Beef stock
- 1 c. Dry red wine
- 2 Tbsp. Dry basil
- 2 tsp Dry oregano
- 2 med Zucchini -- - thinly sliced
- 1/2 c. Parsley -- minced
- 5 ounce Thin spaghetti -- broken Into 2-inch p
- 16 ounce Can garbanzo -- or possibly Beans - liquid removed -- Salt and Pepper to t Parmesan cheese -- for Serving
Directions
- Unmistakably Italian with its sausage, red wine, basil and spaghetti, this full-meal soup will be popular with the family throughout the winter months.
- Slice sausage into 1/4 inch thick rounds; place them in a large skillet and saute/fry till lightly browned; remove with a slotted spoon to a large soup pot; add in the vegetable oil to the drippings in the skillet and saute/fry the onions till soft; add in garlic and cook to aroma; remove with slotted spoon to the soup pot; add in the tomatoes, tomato paste, stock, red wine, basil and oregano and cook uncovered over moderate heat for 30 min, stirring occasionally; add in the zucchini, parsley and spaghetti and continue cooking, stirring occasionally, till spaghetti is tender, about 20 to 30 min; add in the beans for the last 10 min of cooking; season with salt and pepper; serve with fresh pumpernickel, butter and a dry red wine.
- Makes 4+ qts.
- Notes: Soup is best made at least 1 day ahead, cooled uncovered, covered and refrigerated. Reheat over low heat. Soup freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 722g | |
| Recipe makes 6 servings | |
| Calories 606 | |
| Calories from Fat 274 | 45% |
| Total Fat 30.62g | 38% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.12g | |
| Cholesterol 57mg | 19% |
| Sodium 2119mg | 88% |
| Potassium 1231mg | 35% |
| Total Carbs 52.19g | 14% |
| Dietary Fiber 7.6g | 25% |
| Sugars 8.28g | 6% |
| Protein 24.65g | 39% |
