This delicious and easy-to-prepare soup
is just as good the next day as leftovers. Serve with bread sticks
and a green salad.
Bow
Tie Sausage Soup
- 1 pound Italian pork sausage
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
- Combine sausage, onion
and garlic in a heavy, large covered pot; cook until sausage
is brown, breaking up sausage with wooden spoon. Drain off fat.
- Stir in chicken broth,
uncooked pasta, tomato sauce, Worcestershire sauce, basil and
thyme. Bring to boiling; reduce heat. Simmer, uncovered, about
20 minutes or until pasta is tender, stirring occasionally.
Serves 6.
Recipe provided courtesy
of Pork, The Other White Meat.
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