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Things needed:
1 pound of deboned Italian sausage
oil (1 tablespoon)
1 chopped tiny onion
2 minced garlic cloves and 1 can (14.5 oz) of garlic drained diced tomatoes
Quarts of chicken stock
1/2 cup of heavy cream
1-cup elbow or ditalini pasta, or little spaghetti
1/2 cup of Parmesan cheese, shredded
Half a teaspoon of dry basil
Dried oregano, 1/2 teaspoon
Adjust with salt & pepper as desired.
Chopped fresh parsley (for garnishing)
What to do:
To make the sausage, place a large saucepan over medium heat and add the olive oil. Once browned, add the Italian sausage and split it up while cooking. Take the sausage out of the pan and put it aside.
Bring the Herbs to a Sauté:
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Things needed:
1 pound of deboned Italian sausage
oil (1 tablespoon)
1 chopped tiny onion
2 minced garlic cloves and 1 can (14.5 oz) of garlic drained diced tomatoes
Quarts of chicken stock
1/2 cup of heavy cream
1-cup elbow or ditalini pasta, or little spaghetti
1/2 cup of Parmesan cheese, shredded
Half a teaspoon of dry basil
Dried oregano, 1/2 teaspoon
Adjust with salt & pepper as desired.
Chopped fresh parsley (for garnishing)
What to do:
To make the sausage, place a large saucepan over medium heat and add the olive oil. Once browned, add the Italian sausage and split it up while cooking. Take the sausage out of the pan and put it aside.
Bring the Herbs to a Sauté:
Toss in the minced garlic and chopped onion in the same saucepan. After three or four minutes of cooking, the onion should be transparent.
Toss in the tomatoes and broth.
Toss in the chicken stock, dried oregano, dry basil, and diced tomatoes that have been drained. Raisin the mixture until it boils.
Bring the liquid and pasta to a boil, then simmer, stirring occasionally, for 8 to 10 minutes, or until the pasta reaches a bite-hard texture.
Reduce the heat to medium-low in order to make it creamy. To thicken the soup, add the grated Parmesan and heavy cream and stir until the cheese melts.
Toss the cooked sausage back into the saucepan with the soup and toss to mix. Taste and add salt and pepper as needed.
Spoon the soup into individual bowls, top with a sprinkle of chopped parsley, and dig into this satisfying Italian dish!pleasant nights!
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