Clams And Sausage Minestra Sopra Ditalini |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 68 |
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This is my own Clam and Sausage soup recipe that's pored over Ditalini pasta (great for lunch or dinner). Serve with Crusty Italian Bread and Cesar salad. Ingredients:
1 lb ground italian sausage (spicy or mild) |
2 (10 ounce) cans minced clams |
11/2 tsp crushed red peppers |
1 large diced white onion |
4 slices bacon, diced |
2 tsp garlic puree |
10 cups water |
4 cubes of chicken bouillon |
1 cup heavy cream |
3 tablespoons butter |
1/4 of a bunch of kale |
ditalini(1 lb pasta) |
parmesan cheese |
paprika |
Directions:
1. In a heavy bottom pot or Dutch oven sautee Italian sausage and crushed red pepper in pot. Drain excess fat and remove from pan.
2. In the same pan, sautee bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add heavy cream, and butter.
5. Stir in the sausage and kale.
6. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
7. Cook pasta according to directions, drain and keep in colander. Add pasta to soup bowl and pour soup over it, dust with parmesan cheese and a little Paprika.
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