Italian Sausage Soup

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 cups beef stock
• 2 teaspoons steak sauce
• 1 tablespoon olive oil
• 1 1/4 lbs spicy italian sausages
• 2 onions, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 1 cup burgundy wine
• 3/4 lb ripe plum tomato, diced
• 1 1/2 lbs zucchini, sliced
• 1 1/2 teaspoons dried sweet basil leaves
• 1 1/2 teaspoons dried greek oregano
• 1 tablespoon minced parsley
• 4 ounces bow tie pasta
• salt and pepper, to taste
• 6 ounces shredded monterey jack cheese

Recipe

• 1 combine beef stock and steak sauce in large soup pot. bring to a boil, then simmer.
• 2 meanwhile, in large skillet, heat oil and add sausage links. fry until browned on all sides, turning often. cool sausages and slice 1/4-inch thick. drain all but 2 t. fat from skillet.
• 3 add sausage slices, onions, green pepper, and garlic to skillet. saute until onions are tender, but not browned. add sausage mixture to stock mixture in soup pot.
• 4 add wine, tomatoes, zucchini, basil, oregano, and parsley. bring to a boil again. add pasta and simmer until pasta is tender, about 12 minutes, stirring soup occasionally. season with salt and pepper, then top with shredded cheese.
• 5 note: add more beef stock if a thinner soup is desired.