NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Italian Sausage Vegetable Soup
1 lb. sausage, sliced
In a 6-quart Dutch oven, cook sausage and onions until tender. Add broth, cabbage, leeks, celery, seasonings, tomatoes and beans. Bring to a boil. Reduce heat and simmer 45 minutes. Add zucchini; cook 5 minutes more. Add pasta mixture and cook 5-10 minutes until vegetables are crisp tender. Serve topped with shredded cheese.
Jeanette L. Guess - Edinburg
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