"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Italian Sausage Soup Recipe

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This recipe for Italian Sausage Soup, by , is from Goetschius Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Goetschius


1 lb. sweet Italian sausage
˝ c. chopped onion
2 cloves garlic; minced
5 c. beef broth
˝ c. water
˝ c. red wine
4 large tomatoes; peeled, seeded and chopped
1 c. carrots; thinly sliced
˝ Tbsp. packed fresh basil leaves
˝ tsp. dried oregano
1 (8 oz.) can tomato sauce
1˝ c. zucchini; sliced
8 oz. fresh tortellini pasta
3 Tbsp. fresh parsley; chopped

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 Tbsp. of the drippings. Sauté onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Skim fat from the soup. Stir in zucchini and parsley. Simmer uncovered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.




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