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Title: Sausage, Potato and Tomato Soup
Categories: Soup Sausage Potato
Yield: 6 Servings
| 1 | lb | Turkey sausage; sweet or hot |
| 2 | lg | Potatoes; russet or other baking type; cut in half lengthwis |
| 1 | lg | Onion; peeled, cut in half and sliced |
| 28 | oz | Italian tomatoes with basil: canned |
| 1 | c | Water (up to 2 cups0 |
| 1 | ts | Italian herbs; dried |
| 3 | tb | Basil; fresh, minced |
| Ground black pepper to taste | ||
| 1 | c | Mozzarella cheese; shredded |
In a large pot or Dutch oven, place sausage, potatoes, onion and tomatoes. Using sharp knife, roughly cut tomatoes into halves or thirds. Add just enough water to almost cover the ingredients. Bring to a boil on high heat. Stir in dried herbs; cover and lower heat to simmer. Simmer until potatoes are cooked and are tender when pierced with the tip of knife, about 15 minutes. Presentation: Sprinkle equal amounts of minced fresh basil in each of 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 of the ingredients. Sprinkle with shredded cheese and serve. Makes 6 servings.
From the Denver Post Food Section 2/22/95
Formatted for MM by Pegg Seevers
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