Pasta-Sausage Soup
Pasta-sausage soup is a big fave around our house. Italian sausage just naturally goes well with pasta, and the little bit of Worcestershire sauce lends a big hit of flavor and adds to the umami of this soup. The basil rounds out the flavors and brings it all together.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: Italian
Ingredients
1 1/2 pounds Italian sausage (mild or hot, links or bulk)
1 medium onion, chopped
1 medium bell pepper, chopped (any color you prefer)
1 clove garlic, minced
28 ounces canned tomatoes
2 1/2 cups bowtie pasta (uncooked)
4 cups chicken broth
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon salt
2 carrots, diced
2 stalks celery, sliced
Instructions
Remove sausage from casings (if you’re not using bulk sausage) and cut into one-inch or smaller pieces. In a stock pot or Dutch oven, brown the sausage over medium heat, stirring and crumbling the sausage as it cooks.
Remove the cooked sausage and drain all but one tablespoon of the drippings. Add the onion, bell pepper and garlic and saute until onion is translucent and bell pepper is tender.
Return the sausage to the pot and add all remaining ingredients. Bring to a simmer, and simmer over low heat, stirring occasionally, until pasta is tender (about 15 to 20 minutes). Serve.
Keywords: pasta sausage soup, italian sausage, farfalle pasta, soup recipe
Find it online: https://www.theprovidentcook.com/pasta-sausage-soup/