Italian Sausage Soup
My Italian grandmother has lots of fabulous recipes up her sleeve, but this Italian Sausage soup is probably my favorite. A light, tomato broth bursting with classic Italian flavors, infused with a little zip from the spice of the sausage, makes this hearty soup a perfect supper on a cold night.
Equipment
- 1 large pot
- 1 soup pot or Dutch oven
Ingredients
- 1 lb Ground Italian Sausage mild or medium
- 2 cups Bowtie or Farfalle pasta
- 1 cup yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 14.5 oz can crushed tomatoes
- 3 cups beef broth (try beef bone broth for extra protein)
- 1 cup chicken broth
- 3/4 cup dry red wine
- 1 T Italian Seasoning
- 1 tbsp coarse salt (if using table salt, use less)
- 1 wedge Parmesan cheese WITH rind
Instructions
- Bring approx. 3 cups of salted water to a boil in a large pot, and add 2 cups of farfalle pasta. Cook until al dente, drain and set aside.
- In a large soup pot or Dutch oven, brown the sausage over medium-high heat. Use a wooden spoon or a meat chopper like this one to break up the sausage into small pieces.
- As the meat is cooking, add in 1 cup of diced onions and 2 cloves of finely chopped garlic. Stir occasionally and cook until meat is no longer pink and onions are tender. Drain excess fat.
- Stir in 1 can crushed tomatoes, 1 cup diced red pepper, 3 cups beef broth, 1 cup chicken stock, and 3/4 cup red wine. Note: the alcohol in the wine will evaporate as it cooks, but if you prefer not to use wine, you can omit it and add an extra 3/4 c of beef broth.
- Cut rind of end of parmesan cheese wedge and drop it into the soup (set the rest of the wedge aside). Sprinkle in 1T Italian seasoning and 1tsp coarse salt (if using table salt, use less) into your pot. Note: if you have used the extra beef broth instead of wine, use less salt. Simmer over medium heat for 10-15 mins while stirring occasionally.
- Remove soup from heat, scoop out what's left of the cheese rind and discard. Stir the cooked pasta into the hot soup.
- To serve, ladle into individual bowls. Shred the wedge of parmesan cheese and sprinkle a little over each of the bowls. If I am feeling extra fancy, I'll chop some fresh herbs like basil or parsley and top soup with that as well.
Notes
I always serve this soup with sliced baguette and butter. Dipping a hunk of bread in the broth of this soup is absolutely divine. Round out your meal with a simple salad of mixed greens dressed with an Italian vinaigrette, or try my favorite, Best Ever Side Salad.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. I recommend using glass containers like these for food storage.
Also try these easy soup recipes...
Easy Tortellini Soup
Broccoli Cheese Soup
Slow Cooker Chicken and Dumpling Soup
Nutrition
Calories: 414kcalCarbohydrates: 26gProtein: 17gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 58mgSodium: 2404mgPotassium: 604mgFiber: 3gSugar: 6gVitamin A: 785IUVitamin C: 36mgCalcium: 75mgIron: 3mg
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