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“This is a soup that can double as a sauce. It is healthy and flavorful and can be made with or without meat. I came up with this recipe in an attempt to make homemade spagetti sauce.”
READY IN:
4hrs
SERVES:
6-10
YIELD:
10-12 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In an empty stock pot heat the Fennel seeds, Caraway seeds, and Cardamom seeds over medium heat for about 3-5 minute This releases the oils to provide additional flavor.
  2. Add olive oil, shallots, garlic, and herbs (except the basil) to the stock pot. Sautee unil garlic and shallots begin to brown. Add all the vegatables to the stock pot and continue over medium heat for about 15-20 minutes, or until the vegetables are simmering in thier juices.
  3. Add basil, tomato paste, broth, and white wine. Stir to combine ingredients. In a frying pan, brown then drain the italian sausage. Add the sausage to the stock pot. Bring heat down to simmer. Continue to simmer for about 60-90 minutes.
  4. Stir the soup periodically, and use a kitchen spoon to skim oil off the surface.

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