Tuesday, March 29, 2011

Italian Sausage Soup

From: Sunset Pasta Cookbook

1 1/2 lbs mild Italian sausage
2 cloves garlic, minced
2 onions, chopped
1 large can (1 lb 12 oz) Italian-style tomatoes
3 cans (14 oz each) beef broth
1 1/2 cups dry red wine or water
1/2 tsp dry basil
3 tbsp chopped parsley
1 medium-size green pepper, seeded and chopped
2 medium-size zucchini, cut into slices
5 ounces bow-shaped noodles
grated Parmesan cheese

Remove and discard sausage casings; cut sausages in 1/2-inch lengths. In a Dutch oven, cook sausages over medium heat until lightly browned. Spoon off and discard all but 2 Tbsp drippings. Add garlic and onions and cook, stirring occasionally, until limp (about 5 minutes). Stir in tomatoes and their liquid (break up tomatoes with a spoon.) Add broth, wine, and basil. Bring to a boil; then reduce heat and simmer, covered for 30 minutes. Add parsley, pepper, zucchini, and noodles. Cover and simmer, stirring occasionally for about 25 minutes or until noodles are al dente. Use Parmesan on soup.

What I did differently from the recipe:
I used turkey kielbasa instead of sausage, 1 15-oz can of fire-roasted diced tomatoes instead of 1 huge can of Italian tomatoes, 2 cans of beef broth, and left out the wine/water part. Nothing drastic.

What I'll do differently next time:
Whatever I need to substitute!!

Thumbs up. This was a good recipe, but not an all-time favorites. I probably could have eaten just the kielbasa and pasta and been happy with it, but I mean, I did have two bowls, so it wasn't bad or anything. :) I would make it again.

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