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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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With a soup this rich and hearty, you won't need the sandwich! Ingredients:
1 (19 ounce) package johnsonville® italian hot sausage links, casings removed |
1 medium sweet red bell pepper, chopped |
1 medium onion, chopped |
1 cup chopped celery |
4 cups beef broth |
2 cups uncooked small shell pasta |
1 (15.5 ounce) can great northern beans, rinsed and drained |
1 (14.5 ounce) can diced tomatoes |
1 medium zucchini, chopped |
1 medium potato, peeled and chopped |
1 cup red wine |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a soup kettle or Dutch oven, cook sausage over medium-high heat until no longer pink and lightly brown.
2. Add red bell pepper, onion and celery; cook and stir over medium heat for 5 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes or until pasta is tender. Serve.
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