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Zucchini & Sausage Soup




Source of Recipe


Macklinda


List of Ingredients




Zucchini & Sausage Soup


1/2 pound Italian hot sausage
1/2 pound Italian sweet sausage with fennel seed
2 tablespoons olive oil
2 green bell peppers in half inch dice
1 onion, roughly chopped
1/4 teaspoon hot red pepper flakes (optional)
1 (28 ounce can) Italian style tomatoes

4 cups beef broth
1 teaspoon Worcestershire sauce
1 tablespoon chopped basil
5 medium zucchini in 1/2 inch dice
1/4 cup chopped parsley

Recipe





Using a fork, pierce hot and sweet sausages about 1 inch apart on all sides. Boil in small saucepan of water for 10 to 15 minutes, or until some fat rises to the surface. Remove and set aside to cool. Discard water.

In a large soup pot, heat oil over medium heat. Stir in peppers and onion, and sauté until onion softens. Stir in hot pepper flakes and cook 2 minutes.

In a small bowl, break up tomatoes with a fork. Stir into onions. Bring to a boil, then lower heat and simmer for ten minutes.

Stir in beef broth and Worcestershire sauce. Cook for 30 minutes at a steady simmer.

Stir in basil, zucchini and parsley. Cook for 15 to 20 minutes or until zucchini softens. If using overgrown, end-of-season zucchini, cook a little longer, until zucchini softens.

Serves: 6 to 8