Sausage Vegetable Soup Recipe

  • 1 pound Italian sausage (mild) cut inch 2 inch pieces
  • 1/2 cup chopped celery, cut diagonally
  • 1 onion, chopped (medium)
  • 2 garlic cloves, minced or 1 teaspoon paste
  • 2 cups diagonally cut carrots
  • 3 cups water
  • 2 tablespoons chopped parsley
  • 2 teaspoons basil leaves
  • 2 cans beef broth (14 ounce cans)
  • 1 can tomatoes, whole, peeled and undrained (28 ounce can)
  • 1 uncooked rotini or fusilli macaroni (4 1/2 ounce 2 cup )
  • 1 1/2 cups sliced zucchini
In 6 quart dutch oven, cook sausage, celery, onion and garlic until sausage is browned and vegetables are tender. Drain. Add all remaining ingredients except rotini and zucchini. Bring to a boil. Reduce heat. Add rotini and zucchini. Cover and simmer 20 minutes or until tender.
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