Italian Chicken Sausage Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner. Cheryl Ravesi, Milford, Massachusetts Ingredients:
1 package (12 ounces) fully cooked italian chicken sausage links, halved lengthwise and sliced |
1 medium onion, chopped |
1 tablespoon olive oil |
3 garlic cloves, minced |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes |
2 medium zucchini, quartered and sliced |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
8 ounces whole fresh mushrooms, quartered |
1 cup water |
1/4 cup prepared pesto |
1/4 cup dry red wine or additional reduced-sodium chicken broth |
1 tablespoon balsamic vinegar |
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano |
1/2 teaspoon pepper |
grated parmesan cheese |
Directions:
1. In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer.
2. Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese. Yield: 6 servings (2-1/2 quarts).
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