Saturday, June 5, 2010

Italian Sausage Soup

From the January/February 2009 Paula Deen magazine

Italian Sausage Soup
Serves 8-10

1 (16 oz) package sweet italian sausage, casings removed
1 yellow onion, chopped
1 cup minced celery
1 cup minced carriot
3 (14 oz) cans beef broth
2 (14.5 oz) cans diced tomatoes with basil, oregano and garlic
1 (16 oz) can red kidney beans, drained
1 (16 oz) can light red kidney beans, drained
1 (15.5 oz) can great Northern beans, drained
2 cups ditalini pasta
1 teaspoon salt
1 teaspoon black pepper

In a large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles. Drain well. Stir in broth, tomatoes and beans; bring to a boil over medium high heat. Reduce heat, and simmer for 20 minutes. Add pasta; simmer for 8 to 10 minutes or until pasta is tender. Stir in salt and pepper. Serve immediately.

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