recipe home | add a recipe | search recipes

GW's Sausage soup
by: Grant Hummer

Ingredients:
1 1/2 lbs (hot) Italian sausage
1 (49 ounce) can chicken broth
4 medium potatoes, scrubbed, cut in bite-sized pieces
1/2 cup carrot coins made from baby carrots
4 garlic cloves, peeled, cut in thin coins
1/4 teaspoon onion salt
1 teaspoon dried cilantro
1 teaspoon dried oregano
1 teaspoon dried basil
1-1 1/2 teaspoon sea salt
1/8-1/4 teaspoon fresh cracked pepper
1 cup dry campenelle pasta or pasta, shape of choice
1 (16 ounce) can red kidney beans, with liquid
2 tablespoons butter
1/3 cup milk

Preparation:
Brown and drain Italian sausage.
To soup pot add browned meat, broth, potatoes, carrots, garlic, onion salt, cilantro, oregano, basil, salt and pepper.
Simmer over medium heat until vegetables are almost tender.
Add pasta and continue cooking until pasta is done (about 10 minutes). Remove from heat.
Add kidney beans and their liquid, butter, and milk. Stir until melted and heated through.
Serve with warmed Italian bread.

Our Picks