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Copy LinkItalian Sausage and Zucchini Soup with Farfalle
Servings: 6
Total Time: 30 minutes
Ingredients
1 TBSP oil
1 lb bulk Italian sausage
1 rib celery, diced
1/2 yellow onion, diced
4 cloves garlic, chopped
1/2 cup white wine
1 bay leaf
1/4 tsp dried oregano
1/8 tsp dried thyme
1 tsp dried parsley
4 cups chicken broth
1 can (14.5 oz) petite diced tomatoes
1 can (14.5 oz) tomato puree
1/4 lb farfalle pasta
2 medium zucchini, sliced thin
1/4 tsp salt
1/4 tsp pepper
1 TBSP fresh basil, chopped
optional: freshly grated Parmesan
Directions
1. Heat a Dutch oven over medium heat and brown the sausage in the oil.
2. Add the celery, onion, and garlic and cook until the garlic is aromatic, about 5 minutes.
3. Add the white wine and scrape up any browned bits of sausage from the bottom of the pot.
4. Add the bay leaf, oregano, thyme, parsley, chicken broth, tomatoes, and tomato puree.
5. Increase the heat and bring back to a boil. Add the pasta and zucchini and cook for 11 minutes over medium heat.
6. Stir in the salt, pepper, and basil and turn off the heat.
7. Season with salt and pepper to taste. Serve topped with freshly grated Parmesan.
2. Add the celery, onion, and garlic and cook until the garlic is aromatic, about 5 minutes.
3. Add the white wine and scrape up any browned bits of sausage from the bottom of the pot.
4. Add the bay leaf, oregano, thyme, parsley, chicken broth, tomatoes, and tomato puree.
5. Increase the heat and bring back to a boil. Add the pasta and zucchini and cook for 11 minutes over medium heat.
6. Stir in the salt, pepper, and basil and turn off the heat.
7. Season with salt and pepper to taste. Serve topped with freshly grated Parmesan.
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