Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Sausage -- sweet or hot |
2 larges | Baking potatoes -- cut in 1 |
½ \N | \" slices |
1 large | Onion -- peeled and sliced |
28 ounces | Italian tomatoes |
1½ cup | Water |
1 teaspoon | Dried Italian seasoning |
3 tablespoons | Fresh basil -- minced |
\N \N | Ground pepper -- to taste |
1 cup | Mozzarella cheese |
In a large pot or Dutch oven, place sausage, potatoes, onion and tomatoes. Using a sharp knife, roughly cut tomatoes in halves or thirds. Add just enough water to almost cover the ingredients with liquid. Bring to a boil on high heat. Stir in seasoning; cover and lower heat to simmer. Simmer until potatoes are cooked and tender when pierced with tip of a knife, about 15 minutes. Sprinkle equal amounts of minced fresh basil in each of the 6 soup bowls. Cut sausage in 2-inch pieces and ladle portions of sausage and soup into each bowl, making sure that each has some of all the ingredients.
Sprinkle with shredded cheese and serve.
Recipe By : Denver Post
From: