 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
My files are overflowing with recipes I keep meaning to try. So when I encountered a bumper crop of zucchini, I finally reached for this recipe. We look forward to it each summer. Ingredients:
1 pound johnsonville® mild ground italian sausage |
3 cans (28 ounces each) diced tomatoes, undrained |
3 cans (14-1/2 ounces each) beef broth |
2 pounds zucchini, diced |
2 medium green peppers, diced |
2 cups thinly sliced celery |
1 cup chopped onion |
2 teaspoons italian seasoning |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
3 cups cooked macaroni |
Directions:
1. In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through. Yield: 14-16 servings (4 quarts).
|
|