Italian Sausage Soup

By oldbklady

Ingredients

• 1 lb Italian sausage
• 1 tbs olive oil
• 1 onion
• 1 chopped celery ribs
• 3 chopped carrots
• 3 minced garlic cloves
• 1/2 tsp salt
• Pinch pepper
• 1 tsp oregano
• 2 bay leaves
• 1 tsp sugar
• 1 14oz can chopped tomatoes
• 5 c. chicken broth
• 2 c. tomato juice
• Parmesan chunks
• 1 15oz can kidney beans, drained
• 1 15oz can white beans, drained
• 1 diced zucchini
• 1/2 c dried sm pasta shape
• 2 tbs chopped fresh basil

Details

Servings 6
Adapted from gonnawantseconds.blogspot.com

Preparation

Step 1

Remove casing from sausage. In a large soup pot, brown the sausage, breaking it up into fairly small pieces, as it cooks. Cook until there is no longer any pink in sausage. Remove to a plate and set aside.

Add olive oil to pan then add onion, celery and carrot. Cook about 10-12 minutes or until veggies are soft. Add garlic and cook 2-3 minutes. Don't brown garlic.

Add salt, pepper, oregano, bay leaves and sugar. Add tomatoes with their liquid, stock, tomato juice, Parmesan chunks and cooked sausage. Bring to a boil. Reduce heat and simmer, partially covered, 45-60 minutes.

Add zucchini and pasta and cook until zucchini is tender and pasta is firm to the bite. Add more stock if soup has become too thick. Remove bay leaves. Stir in the basil. Taste and adjust seasoning if needed.