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Category: Soups
Prep Time: Cook Time: Total Time:
8 cups homemade chicken stock (or use 5 cans chicken broth)
1 tsp. dried basil
1 tsp. ground fennel
2 cans petitie dice tomatoes with juice
1 T + 1 tsp. olive oil
1 pkg. (5 links/19.5 oz.) hot or sweet turkey Italian sausage
1 onion, chopped into small dice
1 T minced garlic (or less if you're not that fond of garlic)
1 C dry macaroni (use Dreamfields Macaroni or whole wheat macaroni for South Beach diet)
1/4 cup chopped fresh basil (or 2 T chopped frozen basil)
freshly grated Parmesan cheese for serving (optional)
Put chicken stock in large heavy soup pot and start to heat. Add the dried basil, ground fennel, and 2 cans petite dice tomatoes with juice and let the mixture simmer while you cook the sausage.
Heat 1 T of olive oil in a heavy frying pan. Squeeze the sausage out of casings and cook until nicely browned, breaking apart with a metal turner as the sausage cooks. Add browned sausage to the soup pot.
Add the other tsp. of olive oil to the frying pan if needed, then saute the onions for 3-4 minutes, or until they are starting to soften. Add the minced garlic and cook 1-2 minutes more. Add the onion and garlic to the soup pot. Deglaze the frying pan with about 1 cup of stock from the pot, adding that back to the soup. Let this simmer on low heat for 15-20 minutes.
Add the macaroni, stir, and continue to simmer the soup for 15-20 minutes more, or until the macaroni is soft. Stir in the chopped fresh or frozen basil and cook 5 minutes more. Serve hot, with freshly grated Parmesan cheese if desired.
If you store leftover soup in the refrigerator or freezer, the macaroni will absorb some of the liquid, leaving you with a thicker soup (and puffier macaroni too!) You can add a little more chicken stock when you reheat the soup if you want, or just enjoy it a bit thicker, which is what I did.
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ITALIAN SAUSAGE, TOMATO AND MACARONI SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
8 cups homemade chicken stock (or use 5 cans chicken broth)
1 tsp. dried basil
1 tsp. ground fennel
2 cans petitie dice tomatoes with juice
1 T + 1 tsp. olive oil
1 pkg. (5 links/19.5 oz.) hot or sweet turkey Italian sausage
1 onion, chopped into small dice
1 T minced garlic (or less if you're not that fond of garlic)
1 C dry macaroni (use Dreamfields Macaroni or whole wheat macaroni for South Beach diet)
1/4 cup chopped fresh basil (or 2 T chopped frozen basil)
freshly grated Parmesan cheese for serving (optional)
Put chicken stock in large heavy soup pot and start to heat. Add the dried basil, ground fennel, and 2 cans petite dice tomatoes with juice and let the mixture simmer while you cook the sausage.
Heat 1 T of olive oil in a heavy frying pan. Squeeze the sausage out of casings and cook until nicely browned, breaking apart with a metal turner as the sausage cooks. Add browned sausage to the soup pot.
Add the other tsp. of olive oil to the frying pan if needed, then saute the onions for 3-4 minutes, or until they are starting to soften. Add the minced garlic and cook 1-2 minutes more. Add the onion and garlic to the soup pot. Deglaze the frying pan with about 1 cup of stock from the pot, adding that back to the soup. Let this simmer on low heat for 15-20 minutes.
Add the macaroni, stir, and continue to simmer the soup for 15-20 minutes more, or until the macaroni is soft. Stir in the chopped fresh or frozen basil and cook 5 minutes more. Serve hot, with freshly grated Parmesan cheese if desired.
If you store leftover soup in the refrigerator or freezer, the macaroni will absorb some of the liquid, leaving you with a thicker soup (and puffier macaroni too!) You can add a little more chicken stock when you reheat the soup if you want, or just enjoy it a bit thicker, which is what I did.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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