Ingredients:
1 lb. bulk hot Italian sausage
1 can (14 1/2 oz.) Italian stewed tomatoes
1 can (8 oz.) tomato sauce
1 c. frozen Italian vegetables
3/4 c. julienned green, sweet red and/or yellow pepper
1/4 c. chopped onion
1/4 c. white wine or chicken broth
1 tsp. brown sugar
1 tsp. fresh minced parsley
1/2 tsp. Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
Directions:
In a large skillet, cook sausage over medium heat until no longer pink.
Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender.
Drain sausage; add to soup and heat through.
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