Pasta Sausage Soup
Dutch Oven, or kettle
Yield: 3 quarts
1-1/2 pounds hot or sweet Italian sausage
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 can (28 ounces) tomatoes, chopped - liquid reserved
2 to 2-1/2 cups uncooked bow tie pasta
6 cups water
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 chicken bouillon cubes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
Remove casings from the sausages and cut into 1-inch 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 15-20 minutes.
Pete (Jolly Mon)
2014 Jayco Whitehawk 24 RBS
2004 Nissan Titan LE, 4x4