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.
Recipe provided courtesy of Pork, The Other