| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Sausage; sweet or hot |
| 2 |
lg |
Baking potatoes; cut in 1 1/2" slices |
| 1 |
lg |
Onion; peeled and sliced |
| 28 |
oz |
Italian tomatoes |
| 1 1/2 |
c |
Water |
| 1 |
ts |
Dried Italian seasoning |
| 3 |
tb |
Fresh basil; minced |
|
|
Ground pepper; to taste |
| 1 |
c |
Mozzarella cheese |
INSTRUCTIONS
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.
Posted to MC-Recipe Digest V1 #210
Date: Wed, 21 Aug 1996 13:10:34 +0000
From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
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