Friday, February 3, 2012

Italian Sausage Soup



Okay, so funny story about this soup.  I planned on making this about 2 months ago, near the start of my relationship with Charlie.  I made the soup before work, and told Charlie that I all I needed him to do was to let the soup simmer for a bit, and to watch it every now and then until I got home.  At about 5:30 pm, Charlie facebook messaged me:

Charlie: "Sara....I think I messed up your soup."
Sara: "Oh no sweetie, I'm sure you didn't do anything wrong!"  Charlie: "....no really.  I messed it up."

So, I got home, greeted him with a kiss, and noticed the whole house was clean and there were flowers waiting for me.  I thought it was SO sweet....and then I noticed the soup.  I opened the pot, and the soup was MUSH.  Like, I picked up some soup with a big spoon and it plopped.  I stopped for a second, looked at the soup, and looked at Charlie, who had the most sorrowful look on his face, and I just burst out laughing.  He started laughing too, and I was like, "Well....hm.  Sushi?"

Needless to say, we didn't have the soup that night, but I made the soup a second time when our friend Lloyd was over to help us move around some stuff around the house.  The soup was absolutely delicious....very hearty and delicious!  A word of advice though....DEFINITELY only put half a box of macaroni in the soup.  Just trust me on that one.  Other than that, it's absolutely delicious, and gets the Charlie stamp of approval!


ITALIAN SAUSAGE SOUP WITH MACARONI, TOMATO, AND BASIL

INGREDIENTS
8 cups chicken stock or broth
1 tsp dried basil
1 tsp ground fennel
2 cans diced tomatoes with juice
1 Tbsp + 1 tsp. olive oil 
5 links hot or sweet Italian sausage
1 onion, diced
1 Tbsp minced garlic
1 cup macaroni
1/4 cup chopped fresh basil
Grated Parmesan cheese, for serving 

DIRECTIONS
Heat chicken stock or broth, and add the dried basil, ground fennel, and diced tomatoes with juice. Let the mixture simmer while you cook the sausage.

Heat 1 Tbsp 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, until softened.  Add the minced garlic and cook 1-2 minutes more.  Add the onion and garlic to the soup pot.  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.


Hope y'all enjoy!

xoxo, Sara

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