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Loaded with zesty sausage and an array of veggies, this soup will hit the spot! A hint of brown sugar balances the heat with a little sweetness, making it a real crowd-pleaser. “I'm part owner of a small tavern, and on Saturdays, we provide soups and deli sandwiches free of charge. Our patrons love this recipe,” writes Dan Bute of Ottawa, Illinois.
This recipe is:
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Originally published as Hot Italian Sausage Soup in Simple & Delicious November/December 2007, p20
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Reviewed on Feb. 02, 2012 by summer888
I made this out of what I had on hand. I used 1 lb. all-natural Italian chicken sausage; 1 14 oz can stewed tomatoes, cut; 2 cans cannelini beans, drained and rinsed; 1/2 c. julienned sweet orange pepper; 2 c. Herb ox chicken broth; 1.5 T Italian seasoning; and 0.5 T dried parsley. It was really good! Spicy, and didn't need any salt at all, maybe thanks to the Herb ox. Served it with toast. It was delicious and hearty. Thanks for the recipe!
Reviewed on Feb. 01, 2012 by summer888
I made this out of what I had on hand. I used 1 lb. all-natural Italian chicken sausage; 1 14 oz can stewed tomatoes, cut; 2 cans cannelini beans, drained and rinsed; 1/2 c. julienned sweet orange pepper; 2 c. Herb ox chicken broth; 1.5 T Italian seasoning; and 0.5 T dried oregano. It was really good! Spicy, and didn't need any salt at all, maybe thanks to the Herb ox. Served it with toast. It was delicious and hearty. Thanks for the recipe!
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