Italian Sausage Soup
- pinch of Oregano
- 3 tbsp Tomato paste
- 2 quarts Chicken broth
- Garlic, 1 clove, minced
- 2 stalks Celery
- 1/2 onion, sliced into rings
- Olive oil
- 1 lb. Italian sausage, mild or hot depending on your taste
- pinch of Basil
- Zucchini, 2 or more, sliced
- Few leaves of chard (not red), spinach, or even cabbage, cut into long slivers
- Pasta (if desired)
Sauté the sausage in a tbsp. or two of oil in a stockpot. Add onion, celery, and garlic, cook until lightly browned.
Add the broth, tomato paste, seasonings, and additional vegetables, bring to a boil, reduce heat and simmer for 4 hours or more.
Add cooked pasta (if desired) before serving.
Serve with lots of grated fresh Parmesan cheese.
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