Sausage Soup with Herbs

    Sausage Soup with Herbs

    (209)
    1save
    1hour15min


    193 people made this

    You can make this as spicy as you like, and it freezes wonderfully. Add freshly grated Parmesean to the top and serve with a hot crusty piece of bread.

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 500g Italian sausages, casings removed
    • 1 1/2 cups chopped onion
    • 1 1/2 cups sliced carrots
    • 1 stalk celery with leaves, chopped
    • 1 tablespoon chopped garlic
    • 1 teaspoon dried basil
    • 1 teaspoon dried rosemary
    • 1/4 teaspoon chilli flakes
    • 1/4 teaspoon dried sage
    • 440g tinned diced tomatoes
    • 5 cups (1 1/4 litres) chicken stock
    • 500g tinned red kidney beans, drained
    • 1 cup uncooked shell pasta

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat the oil in a large pot over medium-high heat. Cook the sausages until evenly browned and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, chilli flakes and sage. Continue cooking 10 minutes, until vegetables are tender.
    2. Mix in tomatoes and cook until heated through. Stir in the stock and beans. Bring to a boil. Reduce heat to low and simmer 20 minutes.
    3. Stir pasta into soup and continue cooking 10 minutes, or until pasta is al dente.
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    Reviews and Ratings
    Global Ratings:
    (209)

    Reviews in English (209)

    by
    71

    This soup is amazing. I work as the head chef at a local country club, and I made this soup for my members. I had nothing but compliments. I added a little white wine for extra flavor. I would definitely recommend this soup to everyone.  -  19 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    56

    Very good recipe. Pasta does balloon when left in liquid. Might be good to cook pasta seperately and add to soup per serving. Excellent flavor.  -  30 Oct 2007  (Review from Allrecipes USA and Canada)

    by
    42

    Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too. I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end.  -  23 Feb 2008  (Review from Allrecipes USA and Canada)

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