I added a bit to the spicy factor, and we couldn’t get enough. Until we couldn’t stuff another spoonful in that is.
It’s got all my favorites, tomatoes and green chiles and pasta along with the onions and sweet peppers.
If it’s cold where you live, this is a great, come in out of the cold kinda meal. Add some cornbread and you are set.
- 1 pound spicy pork sausage
- 1 medium onion, minced (about 1 cup)
- 1 large green pepper, finely chopped (about 1 cup)
- 2 Anaheim chiles, roasted, and diced
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 4-6 cups low-sodium homemade or store bought chicken broth
- 2 (14.5-ounce) cans diced tomatoes, preferably fire-roasted
- 1 tablespoon sherry vinegar
- 1 1/2 tablespoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 1 cup frozen or fresh-shucked corn kernels
- 1 cup small, uncooked pasta, such as shells
- Brown the pork sausage, breaking up as much as you can.
- Add the onion, peppers and garlic and cook until translucent and softened.
- Add the tomatoes, corn, and balance of ingredients except for the pasta.
- Cook on low simmer for about 30 minutes to an hour.
- Add the pasta and continue until pasta is al dente.
- You may have to add more stock as the pasta sucks up some of the liquid.
NOTES: you can vary the sausage to any type you like of course, and add more or less of the chiles depending on how much heat you want. You can add some Parmesan cheese at the table if desired.
SOURCE: Adapted from Serious Eats
- Rustic Tuscan-Style Sausage Soup (redtri.com)