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Italian Sausage Soup




Source of Recipe


copykat


List of Ingredients




3 cups beef stock (canned is fine)
1 tsp. Maggi seasoning
1 1/2 Tsp. olive oil
3/4lb. spicy Italian sausage links (mild is fine too, or
a combination of both, turkey sausage is also fine)
1 onions, chopped
1/2 green bell pepper, seeded and chopped
1 large clove garlic, minced
1/2 cup Burgundy wine
1/2 cup tomatoes, diced
1/2 lb. zucchini, sliced
3/4 tsp. dried basil
3/4 tsp. dried oregano
1 Tbsp. minced parsley
2 oz. bow tie noodles
3 oz. shredded Monterey Jack cheese



Recipe



Combine beef stock and Maggi sauce in large stockpot. Bring to a boil.

Meanwhile, in a large skillet, heat oil and add sausage links. Fry until browned on all sides, turning often. Cool sausages and slice ¼ inch thick. Drain all but 2 Tbsp. fat from the skillet.

Add sausage slices, onions, green pepper and garlic. Saute until onions are tender, but not browned. Add sausage mixture to stock mixture.

Add wine to skillet in which sausage mixture was cooked. Scrape brown bits with wooden spatula to loosen from bottom of skillet. Bring to boil. Boil until wine is almost absorbed and pan is glazed. Add to stock mixture in pot. Skim off fat from stock mixture.

Add tomatoes, zucchini, basil, oregano and parsley. Bring to a boil again. Add noodles. Simmer until noodles are tender, about 12 minutes, stirring soup occasionally. Top soup with shredded cheese. Makes 3 large servings.