This recipe takes me back to Sundays in the fall. If the Browns were playing we were most likely having Annie's Sausage Soup. Looking back, I would always think it was spicy so my mom would say that she didn't make it spicy this time...I think it was the sausage because there is nothing really spicy about this dish. And, if you're wondering, Annie is my mom's close friend and college roommate. I don't think I ever had it when Annie made it, but she was happy to share the recipe with me when I asked. She told me she came across the recipes YEARS ago in a newspaper and has been making it ever since. I know this isn't exactly "tailgate food" but trust me - if you add this to your Sunday line-up you won't regret it.
Ingredients
6-8 Sweet or Hot Italian Sausage Your choice
1 tbsp butter
1 large onion sliced into crescents
6 cups water
1 tbsp beef bouillon or 3 cubes
28 oz crushed tomatoes
1/4 cup green pepper diced
1/4 tsp oregano
1/4 tsp basil
1/2 tbsp salt
1/4 tsp black pepper
2 small zucchini diced
2 oz linguine broke into 2″ pieces
2 tbsp parmesan cheese
Instructions
1) Fully cook your sausage and pierce the skin. Let cool.
2) While the sausage is cooking, get your mise en place out of the way. Slice your onions into crescents and dice your green pepper.
3) Add the butter the pot/Dutch oven and sauté the onions until soft.
4) Once the onions are soft add the water, beef bouillon, tomatoes, green pepper, oregano, basil, salt and pepper. Bring the mixture to a full boil.
5) While the mixture is heating up, cut your cooled sausage into 1/2″ rounds. Once the mixture is at a full boil add the sausage rounds, zucchini, linguine (make sure you’ve cut these into 2-inch pieces), and Parmesan cheese. Reduce to the heat to simmer and cover.
6) Let soup cook while stirring occasionally for 30-45 minutes. You want the veggies and noodles to cook.
7) Serve with a side of your favorite bread and enjoy!
