Sausage Soup

Serves: 8
Total Calories: 70


2 pounds sweet Italian sausages casings removed and crumbled
2 cups onions finely chopped
2 cloves garlic minced
1 (16-ounce) can tomato whole
4 cups water
2 (10 1/2-ounce) cans beef broth condensed
1 cup red wine
1/3 cup parsley minced
1 teaspoon basil dried basil leaves, crushed
1/2 teaspoon thyme dried, crushed
2 zucchini large, thinly sliced (about 4 cups)
1 cup pasta shell uncooked small
1 green bell pepper small, finely chopped
Parmesan cheese Grated
Hot Italian bread


In a 5-quart Dutch oven over medium heat, brown sausage drain off fat. Add onions and garlic. Sauté for 5 minutes or until onions are limp. Stir in and break up tomatoes. Add water, beef broth, wine, parsley, basil and thyme. Bring to a boil reduce heat to low, cover and simmer for 25 to 30 minutes.

Add zucchini, pasta and green pepper. Over medium heat, bring to a boil reduce heat to low, cover and simmer for 25 minutes or until vegetables and pasta are done.

Serve in soup bowls and sprinkle with cheese. Serve with Italian bread.

Nutritional Facts:

Serves: 8
Total Calories: 70
Calories from Fat: 0

This Sausage Soup recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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