| Four Seasons Hemet Herald | January 2017 | 37
If you'd like to submit your favorite recipe for upcoming
issues of the Hemet Herald, please email them to Louise at
Louise.Ceccarelli@fsresidential.com. Bon Appetit!
By Louise Ceccarelli
Four Seasons Hemet
THE JOY OF FOOD
BEST ITALIAN SAUSAGE SOUP
Ingredients:
1 1/2 pounds sweet Italian sausage
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1 1/4 cups dry red wine
5 cups beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 zucchini, sliced
1 green bell pepper, chopped
3 tablespoons chopped fresh parsley
1 (16 ounce) package spinach fettuccine pasta
salt and pepper to taste
Instructions:
In a large pot, cook sausage over medium heat until brown.
Remove with a slotted spoon, and drain on paper towels. Drain
fat from pan, reserving 3 tablespoons.
Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in
tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker,
and stir in sausage, zucchini, bell pepper, and parsley.
Cover, and cook on Low for 4 to 6 hours.
Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al
dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a
few minutes, and season with salt and pepper before serving.
Serves 8.
