Italian Sausage and Vegetable Soup with Pasta
Great for a crowd--Italian sausage meatballs surrounded by chunky vegetables, pasta, and greens in a savory broth. Serve it with a warm loaf of Italian bread.
8 ounces mild Italian sausage
2 tablespoons olive oil
1 teaspoon minced garlic
1 cup diced onions
1/2 cup diced leeks
1/2 cup diced potatoes
1/2 cup peeled diced carrots
1/2 cup diced celery
1/2 cup diced zucchini
1/2 cup shredded green cabbage
1 1/2 ounces Glace de Poulet Gold® dissolved in 3 1/2 cups hot water
1 1/2 ounces Glace de Viande® dissolved in 3 1/2 cups hot water
1 cup medium-small pasta like macaroni or ditali
5 cups escarole (or radicchio or endive, or a combination of all three) cut in bite-size pieces
Salt and ground black pepper
Remove the sausage from its casing and form it into small meatballs (about 20 total).
Heat the oil in a stockpot over medium heat and then add the meatballs. Brown them on all sides, 4-5 minutes, then remove them from the pan and set them aside.
Add the garlic and vegetables to the stockpot. Reduce the heat to medium-low and stir to combine well. Cover the stockpot and cook for about 5 minutes, until the vegetables are slightly softened. Add the dissloved Glace de Poulet Gold® and Glace de Viande® bring to the soup to a boil over high heat. Reduce the heat to medium, add the pasta, and simmer 3 minutes.
Return the sausage to the pot and simmer 5-7 minutes or until the pasta and vegetables are cooked. Season the soup to taste with salt and pepper. Remove the pot from the heat, stir in the escarole, and let the soup stand a few minutes, until the escarole is slightly wilted.