Soups recipes

Sausage Vegetable Soup

Course : Soups
Serves: 4 - 6

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Ingredients:

1 1/2 pounds sweet Italian sausage

1 tablespoon fennel seeds

2 cloves garlic -- minced

1 large onion -- chopped

28 ounces whole plum tomatoes -- canned

42 ounces beef broth -- or part chicken

1 1/2 cups dry red wine

1 teaspoon salt

1 teaspoon basil

1/2 pound fresh mushrooms -- thickly sliced

1 medium red pepper -- chopped

1 jar roasted peppers

2 medium zucchini -- chopped

1 cup uncooked pasta

1 Cup grated parmesan cheese -- for garnish

Preparation / Directions:

Slice sausage. In a large stockpot, brown sausage and fennel in a small amount of olive oil. With a slotted spoon, remove sausage and set aside. To stockpot, add garlic and onion. Saute 2 to 3 minutes. Add tomatoes and their juice, breaking up tomatoes. Add broth, wine, herbs, vegetables and sausage. Simmer 1 hour (I only simmered about 1/2 hour until zucchini was almost tender. Add pasta to pot and continue cooking for 8 minutes. Serve in bowls and shake on parmesan cheese to taste.

Nutritional Information:

929 Calories (kcal); 6g Total Fat; (6% calories from fat); 72g Protein; 106g Carbohydrate; 0mg Cholesterol; 8650mg Sodium

Sausage Vegetable Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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