A couple weeks ago at the grocery store I saw this cookbook magazine full of soup recipes and picked it up. Most appear to be very easy to make and I thought I would try one out last night.
I didn’t have bowtie pasta but I had rotini so that is what I used in place of it.
Bow Tie Sausage Soup
1-1/2 pounds sweet Italian Sausage Links
1 medium onion, chopped
1 medium green pepper, chopped in large chunks
1 garlic clove, minced
1 can (28 oz.) diced tomatoes, undrained
6 cups water ( I used chicken broth)
2 to 2 1/2 cups uncooked bow tie pasta
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
Remove the casings from the sausage and cut them into 1 inch pieces. In a Dutch oven brown the sausage over medium heat. Remove the sausage with a slotted spoon, drain and reserve two tablespoons drippings. Sauté the onion and green pepper in drippings until tender. Add garlic, cook 1 minute longer. Return the sausage to the pan, stir in the remaining ingredients. Bring to a boil. Reduce the heat and simmer uncovered for 15 to 20 minutes or until the pasta is tender, stirring occasionally. Serves 12
Now of course I always change things up just a little bit. I actually simmered the soup without adding the pasta for about an hour to really mix the flavors in – then I added the pasta. I added chicken broth instead of water as I thought that would give it more flavor and I think it had a lot of flavor. If you use broth instead of water though the salt could probably be cut down to 1/2 teaspoon or omitted to reduce the sodium although I did use low sodium broth – I still think lower sodium is better for you.
I loved it and will make it again. I think I marked about 15 recipes in this magazine to try out.