It's Italian Sausage Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Italian sausage, casings removed
1 large onion, chopped (1 cup)
2 medium carrot, chopped (½ cup)
1 parsnip, chopped
1 stalk celery, chopped (½ cup)
8 cups chicken broth (3 14oz cans)
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce
1 clove garlic, minced
1 tsp dried oregano, crushed
½ tsp dried rosemary, crushed
½ tsp dried basil, crushed
¼ tsp dried thyme, crushed
¼ tsp fennel seeds, crushed (opt)
1 bay leaf
1 cup dried orzo pasta or finely broken cappellini pasta (baby bow-ties or shells)
Finely shredded Parmesan cheese (optional)
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Directions: |
Directions:In a 4-quart Dutch oven, cook the sausage, onion, carrot, and celery over medium heat until the sausage is no longer pink. Drain well.
Add chicken broth, undrained tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 hour.
Add pasta and return to boiling. Reduce heat and cook, uncovered, for 30 minutes more. Remove and discard bay leaf. Serve with Parmesan cheese, if you like. |
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Personal
Notes: |
Personal
Notes: Slow Cooker Option
In large shillet, combine italian sausage, onion & garlic. Cook over medium until sausage is brown. Drain off fat.
In a 4-6 quart slow cooker combine carrots and celery. Place sausage mix on top of vegetables. In a medium bowl combine undrained tomatoes, tomato sauce, oregano, rosemary, basil, thyme and bay leaf. Pour over sausage mix. Pour broth over all.
Cover; cook over low heat setting 8-10 hours or on high heat 4-5 hours.
On high heat setting add pasta; cover and cook for 20 minutes more. Discard bay leaf. If desired serve with Parmesan cheese.
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