Super Bowl Sunday Soup - Sausage Soup with Rosemary & Ditalini Recipe
Ingredients
- Ingredients
- 4 Italian sweet sausages cut into 1/2â sections
- 1/4 cup extra virgin olive oil
- 1 cup pureed tomatoes (Passata di Pomodoro)
- 2 tablespoons butter
- 2-3 sprigs fresh rosemary
- 6 cups of vegetable or chicken broth
- 1 cup of white wine
- 3 whole cloves garlic
- 1/2 lb. of Ditalini pasta or other small pasta
Directions
- Sauté the garlic in olive oil. Sauté the sausage and rosemary for 10 minutes in the olive oil and butter. Add the wine, passata (pureed tomatoes) and the broth and cook for 45 minutes.
- Cook the Ditalini pasta in salted boiling water. Drain and add the pasta to the soup. I like to put a scoop of pasta in the bowl and add the soup over it. Not mixing it in the soup will keep the pasta from getting too soft.
- Serve with grated Parmesan cheese sprinkled over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 232 | 46% |
| Total Fat 26.21g | 33% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 184mg | 8% |
| Potassium 341mg | 10% |
| Total Carbs 47.36g | 13% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.9g | 2% |
| Protein 10.61g | 17% |
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Reviews
March 5, 2010
I love this soup~ you make it my familys way and yours looks fabulous~I've cooked/tasted this recipe!
