HOT ITALIAN SAUSAGE & VEGGIE SOUP

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Hot Italian Sausage & Veggie Soup image

This dish was created for RSC 16. I hope that you will enjoy this hearty soup. I add a little sugar to help cut the acidity of the tomatoes.

Provided by Baby Kato

Categories     < 60 Mins

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 lb Italian sausage, hot, thinly sliced
2 garlic cloves, minced
1 onion, medium, sweet, diced
1 shallot, thinly sliced
1 cup fingerling potato, diced
2 carrots, large, thinly sliced
1 zucchini, small, diced
15 ounces beef broth (1 1/2 cans)
14 ounces stewed tomatoes (1 can, not drained)
5 ounces wine, dry, red
1 teaspoon sugar, white (optional)
1/2 cup cavatappi pasta, uncooked
1 cup lima beans, rinsed & drained
1/4 cup arugula, rinsed
1/4 teaspoon oregano, dried
3 -4 basil leaves, finely sliced
1/4 teaspoon salt, sea, fine
1/4 teaspoon black pepper, freshly ground
4 tablespoons parmesan cheese, grated (garnish)

Steps:

  • In a large pot, turn the heat to medium and.add the olive oil.
  • Cook the Italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
  • Next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
  • Now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
  • Once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
  • Lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
  • Stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
  • Pour into bowls and garnish with freshly shredded parmesan cheese.
  • We had this soup with Italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .

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