Italian Sausage Soup II

    Italian Sausage Soup II

    (209)
    1save
    50min


    193 people made this

    About this recipe: A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!

    Ingredients
    Serves: 8 

    • 2 tablespoons (30ml) olive oil
    • 450g Italian sausage, casings removed
    • 1 1/2 cups chopped yellow onion
    • 1 1/2 cups sliced carrots
    • 1 stalk celery with leaves, chopped
    • 1 tablespoon chopped garlic
    • 1 teaspoon dried Italian basil
    • 1 teaspoon dried rosemary
    • 1/4 teaspoon dried crushed red chilli
    • 1/4 teaspoon dried sage
    • 1 (400g) can canned diced tomatoes
    • 5 cups (1.25litre) chicken stock
    • 1 (400g) can kidney beans, drained
    • 1 cup (110g) uncooked pasta shells

    Directions
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
    2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.
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    Reviews and ratings
    Global ratings:
    (209)

    Reviews in English (209)

    by
    71

    This soup is amazing. I work as the head chef at a local country club, and I made this soup for my members. I had nothing but compliments. I added a little white wine for extra flavor. I would definitely recommend this soup to everyone.  -  19 Feb 2007  (Review from Allrecipes US | Canada)

    by
    56

    Very good recipe. Pasta does balloon when left in liquid. Might be good to cook pasta seperately and add to soup per serving. Excellent flavor.  -  30 Oct 2007  (Review from Allrecipes US | Canada)

    by
    42

    Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too. I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end.  -  23 Feb 2008  (Review from Allrecipes US | Canada)

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