Big Daddy's     Cooking with Attitude

Thai Chile

 

 

Sweet Italian Sausage Soup

This recipe popped up one day in our on-line cooking conference at work and I immediately determined that this would be a hit. Boy! Was I right. Everybody loved it. The kids said that they didn’t even mind the (well disguised) mushrooms because the rest was so good. Huge endorsement there! After some minor changes to accommodate family eccentricities this is what I wound up with.

2 pounds sweet Italian sausage, sliced into ˝ inch pieces.
1 28 ounce can crushed tomatoes (I prefer Hunt’s)
1 large onion, chopped
8 ounces sliced mushrooms 
3 stalks celery, sliced
3 large carrots, sliced
3 cloves garlic, minced
6 cups chicken broth
1 tablespoon basil
1 teaspoon thyme
1 teaspoon white pepper
1 tablespoon dried parsley or 2 tablespoons fresh
˝ teaspoon paprika

 Cooked elbow macaroni for extra body.

Thoroughly brown the sausage in olive oil.  Remove sausage and set aside.

Sauté the onion and mushroom in the same pan, in the oil and sausage drippings. You might have to add a bit more olive oil.

Add all remaining ingredients EXCEPT THE MACARONI. Simmer for an hour or so, until the carrots are soft.

At serving time, put macaroni (amount varying according to taste) in a soup bowl and ladle the soup over it.  This prevents the macaroni from getting soggy by standing in the broth in the pot.

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