ERIN’S ITALIAN VEGGIE SOUP
Ingredients:
1 to 1-1/2 lb. Chicken or turkey Italian
sausage, out of casing (use hot or mild)
1 large onion, chopped
several garlic cloves to your taste
¼ cup olive oil
14.5 oz. can cubed tomatoes (or whole crushed by hand)
14.5 oz. can chicken or beef broth or mixed
¼ cup dry white wine
Spices: oregano, basil, thyme, parsley, salt and pepper to taste
Veggies: mixed such as - green or red pepper, yellow squash, zucchini, beans,
peas, carrots, broccoli, cauliflower, etc. Use fresh or frozen.
1 lb. of pasta, cooked and kept warm
How to:
In saucepan brown sausage,
onion, garlic in olive oil.
Add tomatoes, spices, broth and wine adding as much as you like to make a stew
or soup.
Add veggies and cook until they are done.
Place pasta in bottom of dish or bowl and spoon on soup.
Top with fresh parsley, pepper and Parmesan.
Serve with a lot of hot garlic bread.
Recipe compliments of Erin Vazquez of NC