I don't know if anyone makes soup out of Italian sausage but it was actually very yummy. You can make it as mild or spicy as you want depending on the sausage. I used four large links of a mild, sweet sausage. I simmered the sausage for about three hours, then removed the meat from the broth and chopped it up into loose crumbles. One quarter went back into the broth. I kept one portion out for use in tomorrow's omelette, and froze the rest for later use in tomato sauce or in other receipes. The sausage is now very mild almost like breakfast sausage, whereas the broth has most of the sausage's original tangy flavor. I added carrots, onions, celery and a little green pepper and simmered till the vegetables were tender. It was very tasty!
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