Sicilian sausage soup
See your street as it was 11 years ago! ...
- 1tsp olive oil
- 1 pack Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
- 1 onion, diced
- 1 clove garlic, crushed
- A pinch of fennel seeds
- 3 carrots, peeled and sliced
- 2 sticks celery, sliced
- 1 x 400g chopped tomatoes
- 300ml chicken stock
- A handful fresh flatleaf parsley
- 1tsp dried oregano
- 100g cooked farfalle pasta
- Salt and pepper
- Freshly grated parmesan and fresh basil leaves to serve
- Heat the olive oil in a large non stick saucepan. Add the onion, garlic and fennel seeds and cook for 5 minutes until soft.
- Then add the sausages and brown evenly for 8 minutes or so.
- Stir in the carrots and celery and cook for another 5 minutes until the vegetables start to colour and soften.
- Stir in the tomatoes, parsley, oregano and chicken stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Stir in the cooked pasta, season well, then serve in bowls scattered with torn basil leaves and sprinkled with parmesan cheese.
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This recipe originated from the recipe section of debbieandandrew.co.uk
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.