Here's a yummy soup recipe when you'd like something with an Italian flare. Serve with Artisan bread or Sourdough Baguettes.
1 pound ground sausage
13 oz. Smoked Sausage, sliced
1 cup onion, minced
4 garlic cloves, minced
2 cups frozen mixed vegetables
14 oz. diced tomatoes
14 oz. Italian style stewed tomatoes, crushed
15 oz red kidney beans, drained and rinsed
15 oz garbonzo beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 cups chicken broth
2 cups cabbage, shredded
1 cup yellow squash, sliced
1 cup elbow macaroni
1/3 cup grated Parmesan cheese
Brown sausage and smoked sausage in large dutch oven. Add onion and garlic and cook until tender. Add mixed vegetables, tomatoes, beans, oregano, basil, salt, and pepper. Cook for 5-7 minutes. Add chicken broth and bring to a boil. Simmer for 15 minutes. Add cabbage, squash, and macaroni and cook for another 10-12 minutes until pasta is tender. Ladle into bowls and top with Parmesan cheese. Serves 8.
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