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Sausage Soup, Italian (M, TNT)
Source: Unknown
Yield: 2-1/2 quarts

1 pound bulk Italian sausage
2 cups onion, chopped
2 cloves garlic, finely chopped
7 cups water
4 medium carrots, pared and sliced
2 15-ounce cans diced tomatoes, undrained
6 beef bullion cubes
1 tsp. Italian seasoning
1/4 tsp. pepper
1-1/2 cups zucchini, coarsely chopped
1 15-ounce can garbanzo beans, drained
1 cup elbow macaroni

In a large kettle, brown sausage, onion, and garlic; drain off fat.

Add water, carrots, tomatoes, bouillon cubes, Italian seasoning, and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes.

Add zucchini, garbanzo beans, and macaroni. Cover; cook 20 minutes or until macaroni is tender.

Poster's Notes:
I do not know the Empire Chicken Sausage, as my butcher makes the sausages I buy (usually turkey), but I have made this soup using the sausage.

Posted by Janise Ross

Nutritional Info Per Serving: N/A