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This robust soup features savory Italian sausage, tender pasta, and smoky fire-roasted tomatoes swimming in a flavorful broth with garden-fresh herbs.
Key Components:
- Italian sausage: Your choice of mild or hot
- Fire-roasted tomatoes: Gives smoky richness
- Rotini pasta: Simmers right in the soup
- Fresh basil: Adds fresh pop
- Quality beef broth: Forms the foundation
- Fresh garlic: Crucial for taste
- Bell pepper: Brings nice crunch and pop of color
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Step-by-Step Guide:
- Brown Sausage
- Squeeze meat from casings
- Sauté with onions until browned
- Pour off extra grease
- Toss in garlic
- Build Broth
- Pour in tomatoes and broth
- Mix in herbs and spices
- Toss in bell pepper
- Heat until bubbling
- Cook Pasta
- Toss pasta straight into broth
- Cook until just tender
- Give it a mix now and then
- Keep an eye on the liquid
- Finish Soup
- Sprinkle in fresh basil
- Taste and add salt if needed
- Ladle while hot
- Sprinkle Parmesan on top
Keeping It Fresh:
Stays good in the fridge for 3-4 days. For best results, store leftover pasta apart from the soup.
Great Sides:
Goes wonderfully with toasted garlic bread and a simple Caesar salad.
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Pro Pointers:
- Splurge on good quality sausage
- Taste before serving to adjust salt
- Pull pasta when it's still firm
- Add more broth if it gets too thick
Frequently Asked Questions
- → Which sausage works best?
- Choose hot or mild Italian sausage, and take off the casings if necessary.
- → Why not cook pasta in soup?
- It keeps pasta from soaking up broth and turning mushy later.
- → Can you freeze this soup?
- Sure, just leave out the pasta. Add fresh pasta when reheating.
- → What type of pasta should I use?
- Short pasta shapes like fusilli or rotini work great.
- → How can I make it thicker?
- Let it simmer uncovered longer or mix in some tomato paste.