Italian Sausage Soup II The Best Recipes

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Italian Sausage Soup II

"A tremendous soup for dinner, can be made as highly spiced as you want, and freezes splendidly. Add freshly grated Parmesean to the pinnacle, and serve with a hot crusty piece of ciabatta bread. YUM!"

Ingredients :

2 tablespoons olive oil
1 pound Italian sausage, casings removed
1 half of cups chopped onion
1 1/2 cups sliced carrots
1 stalk celery with leaves, chopped
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1/four teaspoon dried overwhelmed pink pepper
1/4 teaspoon dried sage
1 (14.Five ounce) can canned diced tomatoes
five cups bird broth
1 (sixteen ounce) can kidney beans, drained
1 cup uncooked pasta shells

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Heat the oil in a huge pot over medium-excessive heat. Cook the sausage until flippantly browned, and spoil into pieces. Stir within the onions, carrots, celery, garlic, basil, rosemary, pink pepper, and sage. Continue cooking 10 minutes, till veggies are tender. Mix in tomatoes, and cook dinner till heated through. Stir in the broth and beans. Bring to a boil. Reduce warmth to low, and simmer 20 minutes.
Stir pasta into soup, and retain cooking 10 mins, or until pasta is al dente.

Notes :

Try the use of a Reynolds® slow cooker liner in your sluggish cooker for easier cleanup.

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