Clint
TVWBB Olympian
Here's another (I think the 2nd) thing I've tried from The Slow Roasted Italian (a facebook page):
Hot Italian sausages on the Genesis in a 12" lodge cast iron pan:
Added some carrots, and then a few minutes later, some celery:
Brought it all inside to finish on the stove:
and a nice bowl of soup! If I try it again I'll add the whole pound of pasta.....I think.
30 Minute Hearty Italian Basil Sausage Soup
makes approximately 16 cups
1 pound Italian Sausage (mild or hot)
3 carrots
1 stalk celery
1 tablespoon extra virgin olive oil
8 cups chicken broth (or 8 cups water and 4 Tbsp chicken bouillion)
1 tablespoon dried Italian seasoning
1 (15 ounce) can cannellini beans, rinsed and drained (white beans)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 pound dried orecchiette pasta (or shells)
2 cups fresh basil leaves, rough chopped
Heat a 12 quart pot over medium high heat. Add olive oil and sausage. Peel and chop carrots, add to pot. Wash and chop celery. Cook sausage until browned on each side and stir vegetables. Once sausage is browned on each side remove from pot and add all remaining ingredients except pasta and basil. Bring soup to a boil.
Meanwhile slice sausage into coins and add to soup. Once soup comes to a boil add pasta and basil. Cook until pasta is cooked through stirring occasionally, about 10 minutes.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Hot Italian sausages on the Genesis in a 12" lodge cast iron pan:
Added some carrots, and then a few minutes later, some celery:
Brought it all inside to finish on the stove:
and a nice bowl of soup! If I try it again I'll add the whole pound of pasta.....I think.
30 Minute Hearty Italian Basil Sausage Soup
makes approximately 16 cups1 pound Italian Sausage (mild or hot)
3 carrots
1 stalk celery
1 tablespoon extra virgin olive oil
8 cups chicken broth (or 8 cups water and 4 Tbsp chicken bouillion)
1 tablespoon dried Italian seasoning
1 (15 ounce) can cannellini beans, rinsed and drained (white beans)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 pound dried orecchiette pasta (or shells)
2 cups fresh basil leaves, rough chopped
Heat a 12 quart pot over medium high heat. Add olive oil and sausage. Peel and chop carrots, add to pot. Wash and chop celery. Cook sausage until browned on each side and stir vegetables. Once sausage is browned on each side remove from pot and add all remaining ingredients except pasta and basil. Bring soup to a boil.
Meanwhile slice sausage into coins and add to soup. Once soup comes to a boil add pasta and basil. Cook until pasta is cooked through stirring occasionally, about 10 minutes.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
