Italian Sausage Soup
Ingredients
- 2 large onions, chopped
- 2 cloves garlic, minced or pressed
- 5 c, regular-strength beef broth
- 1 pound Italian sausage
- 1 1/2 cup dry red wine
- 1 can (28 oz) Italian-style tomatoes, broken up
- 1 Tbsp dry basil
- 1 Tbsp sugar
- 1 medium (about 1/3 pound) green bell pepper, stemmed, seeded and chopped
- 2 medium (about 1/2 pound) zucchini, sliced 1/4" thick
- 2 cups (5 oz) dry bow-tie pasta, 1 1/2" size
- 1/2 cup chopped parsley
- Salt and pepper
Instructions
Serves 6. In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 min. To deglaze, stir in 3 Tbsp water to release browned bits. Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 min. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 min. Add remaining 4 cup broth. Stir to loosen browned bits. Then add wine, tomatoes and their liquid, basil, sugar, bell pepper, zucchini and pasta. Cover and bring to a boil over high heat. Simmer until pasta is just tender to bite, about 15 min. Serve hot, with parsley and salt and pepper.
