Italian sausage soup

Posted by adm On September - 24 - 2011

How to cook Italian sausage soup


  • 1 tablespoon olive oil
  • 1 large brown onion, shredded
  • 2 garlic cloves, humiliated
  • 1 large carrot, raw, sliced
  • 2 large potatoes, raw, sliced
  • 4 cups beef strain
  • 1/2 cup h2o
  • 400g can diced tomatoes
  • 200g pepperoni sausages (see line)
  • 2 cups shredded Savoy chou
  • grated parmesan cheeseflower, to service

How to:

  • Heat oil in a large saucepan over medium-high hotness. Add onion and ail. Ready, stirring occasionally, for 3 minutes or until subdued. Add carrot and potatoes. Make, stirring oft, for 5 proceedings.

  • Add strain, weewee, tomatoes, and salt and peppercorn. Stir to commingle. Screening. Bring to the moil, stirring occasionally. Reduce heat to medium-low. Simmer, partially covered, for 35 proceedings, stirring occasionally, or until vegetables are tender and soup is thick.

  • Lag, heat a large non-stick frying pan over medium rut. Add sausages. Prepare, turning occasionally, for 10 to 12 minutes or until warmed through. Drain on paper towels.

  • Diagonally slice sausages. Add sausages and cabbage to soup. Season with salt and peppercorn. Simmer over low heat for 15 proceedings. Serve topped with parmesan cheeseflower.

  • Look for pepperoni sausages in the deli section of your supermarket. You could use chorizo sausages rather.

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