Alex Casey's Italian Sausage Soup
Introduction
This is Mama Miche, and today, in my magic kitchen: Alex Casey's Italian Sausage Soup
Stick around till the end of the video this time. Big announcement coming! For some people, Fall is pumpkin spice season. While I don't hate pumpkin spice, it's not what I live for when the leaves change color, drop, and crunch as we purposely walk through them. What I love most in the Autumn season is that it's finally sweater weather and soup season! I have so many recipes I love, and this is the newest addition to my repertoire. Thanks to my customer who sent this to me! We love it in Mama Miche's Magic Kitchen! 10 out of 10! You've inspired our next contest! Watch the rest of this video and visit our website for details.
According to Alex, a quote, in her own words, "Twice Stolen Spice from Mama Miche’s Magic Kitchen is the best!"
Mama Miche makes your kitchen magic. MMMK! Let's eat
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Saute pan
Large 10-quart pot
Ingredients
Makes 8 servings
2 lbs mild Italian sausage
2 cloves minced garlic
2 large onions, chopped
2 28 oz cans Roma or plum tomatoes
5 cups beef broth
1 ½ cups dry red wine
1-2 Tbsp Twice Stolen Spice™
3 tbsp fresh parsley, chopped
2 medium zucchini, sliced ¼” thick
I bell pepper, diced (optional)
3 cups uncooked noodles (short pasta, like bow ties, shells)
Grated Parmesan and chopped parsley to garnish
Directions
Prep Time: 30 minutes Cook Time: 2-2 ½ hours
Prep
Mince garlic
Cut vegetables
Cook
Brown the sausage (bulk is easiest, but if you prefer links, cut in ¼” slices after cooking).
Drain the fat.
Add the garlic and onion, cooking until the onions become translucent.
Add the tomatoes with the liquid, breaking up chunks.
Add the broth, wine, and Twice Stolen Spice™.
Simmer for 2 hours.
Add the noodles, and simmer 20 minutes longer.
Sauté the zukes and the peppers (if desired) in olive oil, leaving crisp.
Add the zukes and peppers just before serving
Top and serve with Parmesan cheese