ITALIAN SAUSAGE SOUP II

Italian Sausage Soup II image

A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!

Provided by DOLAN1031

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 pound Italian sausage, casings removed
1 ½ cups chopped onion
1 ½ cups sliced carrots
1 stalk celery with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
¼ teaspoon dried crushed red pepper
¼ teaspoon dried sage
1 (14.5 ounce) can canned diced tomatoes
5 cups chicken broth
1 (16 ounce) can kidney beans, drained
1 cup uncooked pasta shells

Steps:

Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.3 g, Cholesterol 43.1 mg, Fat 21.8 g, Fiber 5.9 g, Protein 14.2 g, SaturatedFat 7 g, Sodium 636.9 mg, Sugar 4 g