We just could not resist making this yummy recipe. It is probably more appropriate for a Fall or Winter meal, but it is hearty and includes zucchini which are abundant at this time of year.
Serve this with a simple green salad and crusty artisan bread and butter to make it a great weeknight meal. Pour a nice glass of Cabernet Sauvignon and enjoy!
This recipe is modified from one that is featured in An Affair With A House by Bunny Williams. The book features photos of Bunny’s 18th-century New England home, and a few recipes. The format is gorgeous and is another one of my favorites.
Bunny William's Tomato and Sausage Soup
- July 30, 2019
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Ingredients
- Four links (about 1 pound) spicy Italian sausages (we used spicy chicken sausage)
- 1 tablespoon olive oil
- 1 Can whole tomatoes (San Marzano or chopped Pomi in the carton)
- 1 cup water (we added chicken stock)
- 1 teaspoon dried basil (or more to taste)
- 1 teaspoon of fennel seeds (optional)
- Salt and pepper to taste
- 2 medium zucchini, sliced in to rounds, ends discarded
- Parmesan cheese, grated
Directions
- Step 1
- Remove sausages from casing (we cut the sausage in to bite sized pieces)
- Step 2
- Heat oil in heavy-bottomed soup pot
- Step 3
- Add the sausage in a single layer over medium heat until browned all over
- Step 4
- Add herbs
- Step 5
- Add tomatoes and water (or chicken stock)
- Step 6
- If using whole tomatoes, mash them up with a wooden spoon
- Step 7
- Cover pot and bring to a boil
- Step 8
- Simmer for 30 – 45 minutes
- Step 9
- Add zucchini rounds and cook until tender, about 5 – 10 minutes
- Step 10
- Serve soup in large soup bowls and top with grated parmesan cheese
- Step 11
- Yum!