Thursday, October 9, 2008

Mom's Italian Sausage Soup


I love cooking in my Flame Le Creuset dutch oven. It is arguably the most used piece of artillery in my kitchen! The weather was teasingly dropping into a proper fall pattern for a few days and I got all excited and made this soup from my childhood. Then we were right back into indian summer upwards of 85 degrees. Le Sigh.



Mom’s Italian Sausage Soup (serves 4)
  • 1 1/2 lbs Italian mild sausage
  • EVOO
  • 2 cloves garlic
  • 2 large onions, chopped
  • 1 28oz can Italian style pear tomatoes
  • 3 14oz cans beef broth
  • 1 1/2 C dry red wine
  • 2 bay leaves
  • 3 T chopped fresh parsley
  • 1 green bell pepper, chopped
  • 2 medium zucchini chopped 1/4” thick
  • 3 C uncooked bow-tie pasta
  • Garlic Bread & Parmesan cheese
  1. Heat pan and add EVOO. Remove sausage from casing and add to the pan, breaking it up into large chunks with a wooden spoon as it cooks. Add in garlic and onion and stir until limp. 
  2. Add tomato & liquid and stir with a wooden spoon, breaking up tomato into pieces. Add broth, wine, and bay leaves. Simmer uncovered 30 minutes.
  3. Add parsley, bell pepper, zucchini, and noodles. Cook until tender, approximately 8 minutes. Serve with garlic bread and grated or shaved parmesan cheese.