SOUP RECIPE - 558
PASTASAUSAGE
SOUP
11/2 lbs. hot or sweet Italian sausage
1 med. onion, chopped
1 med. green pepper, cut into strips
1 garlic clove, minced
1 can (28 oz.) tomatoes, chopped,
liquid reserved
2 to 21/2 c. uncooked bow tie pasta
6 c. water
1 tbsp. sugar
1 tbsp. worcestershire sauce
2 chicken bouillon cubes
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. salt
Remove casings from the sausages and cut into 1inch pieces.
In a Dutch oven, brown sausage over medium heat.
Remove sausage and drain all but 2 tablespoons
of the drippings.
Saute onion, pepper, and garlic until tender.
Add sausage
and all remaining ingredients.
Simmer, uncovered, stirring occasionally, until pasta is tender, about 1520 minutes.
Yields:
3 quarts.
This is a good soup
for our area since we have many good sausage makers.
The soup has a rich flavor and is even tastier the next day.
If you are unable to find bow tie pasta, you
can substitute another macaroni product.
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