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Little Italy Sausage Soup
2 pounds mild or hot Italian sausage
2 cloves garlic, minced
2 large onions, chopped
1 (28 ounce) can diced tomatoes
6 (14 ounce) cans beef broth
1 1/2 cups red wine (optional)
1/2 teaspoon basil
1/2 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
3 tablespoons parsley
1 medium green bell pepper, chopped
2 medium zucchini, sliced
3 cups pasta shells, cooked
In a large pot, cook sausage for about 15 minutes.
Pierce with fork to release fat; drain well.
Cut into bite-size pieces.
Add remaining ingredients except zucchini and pasta.
Cook for 30 to 45 minutes, then add zucchini and cook until tender.
Add pasta shells just to heat through.
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