As it continues to be cold, I will continue to post soup recipes! I love this soup so much I once completely ignored my mom telling me that it had just come off the stove and slurped up a big spoonful. I did sort of regret that bite, but I haven't regretted another one since then!
This soup is probably borderline healthy. Obviously, the sausage contributes some fat. However, there are also a number of veggies and other healthy additions, so I don't necessarily put this on the "bad" list. Plus, if you are vegetarian and sub in some veggie sausage, the health factor goes way up without losing any deliciousness. This is not a particularly difficult recipe, and you can easily sub in anything you have a craving for or just what you have on hand.
Italian Sausage Soup
1 1/2 lbs. Italian sausage (can mix mild and hot)
2 cloves garlic, minced
2 large onions, chopped
1 large can (1 lb. 12 oz.) Italian-style tomatoes
3 cans beef broth (or veggie)
1 1/2 c. dry red wine (or water)
1/2 tsp. dried basil (or 1 tbsp. fresh)
3 tbsp. fresh parsley, chopped
1 medium green pepper, chopped
2 medium zucchini, cut in 1/4-inch slices
5 oz. farfalle (or other pasta)
grated Parmesan cheese
Remove and discard sausage casings. Cut sausages into 1/2-inch lengths. Cook in a large dutch oven or soup pot over medium heat until lightly browned. Spoon off and discard all but 2 tbsp. of the drippings. Add the garlic and onion and cook until softened, about 5 minutes. Stir in the tomatoes with their liquid (break up the 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. Serve with grated Parmesan.