It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta.
Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got.
Melt butter in a stockpot over medium-low heat.
Ingredients of Sausage Soup
- It's 1 lb of Hot Italian sausage cut in bite sized chunks.
- It's 2 of unit Medium zucchini diced.
- You need 2 of Spanish onions (yellow) diced.
- You need 5 clove of of garlic.
- You need 2 can of Diced Italian style tomatoes (14oz).
- You need 1 box of Beef stock (32oz).
- Prepare 2 can of Beef broth (14oz).
- It's 2 cup of Burgundy red wine.
- It's 1 box of Bow tie pasta.
- It's 1 tsp of Dried parsley.
- You need 1 tsp of Italian seasoning.
- You need 1 dash of Crushed red pepper flakes.
- It's 1 of Salt and pepper.
- You need 3 tbsp of Butter.
Sausage Soup step by step
- Cook sausage in a skillet then set aside. Put either on a paper towel or something to avoid getting a lot of the grease in the soup, some is fine but not all of it.
- Dice the onion then, in a stock pot, sauté onion with butter till they are soft and tender. About 10min.
- Add garlic and stir for about 2more min.
- Add the whole cans of diced tomatoes (juice and all) then stir and bring to a simmer for about 3min. Also add the salt, pepper, parsley, and Italian seasoning.
- Add the wine, beef stock, and beef broth and bring to a boil uncovered.
- Once boiling, add the zucchini and sausage. Bring down to a simmer and simmer for 20min uncovered.
- Add the bow tie pasta for 11min or until pasta is done cooking.
Cover and cook until sausage is no longer pink; drain. Garnish with Parmesan cheese if desired. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels.
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