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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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10/07/2009

Pasta Sausage Soup

Here is another tasty looking recipe from my Taste of Home magazine and will be dinner tonight.

1-1/2 pounds hot or sweet Italian sausage links
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
6 cups water
2 to 2-1/2 cups uncooked bow tie pasta
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme

Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings.

Saute the onion, green pepper and garlic in drippings until tender.
Return sausages to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.

Yield: 3 quarts

My notes/substitutions: Instead of water and bouillon granules I will be using chicken stock. Victoria chose to have it with small shells instead of bow ties. I think she is on a shell kick. Who am I to argue?

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