Ingredients
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1 lb sweet Italian sausage
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1 large onion, chopped
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3 garlic cloves, minced
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2 -3 tablespoons olive oil
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8 cups chicken broth
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3 cups cabbage, shredded
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2 baking potatoes, peeled and chopped
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2 carrots, scraped and chopped
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2 turnips, peeled and chopped
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2 tomatoes, seeded and chopped
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1 cup frozen English peas
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1 (15 ounce) can cannellini beans, drained
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1 teaspoon dried whole basil
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1/2 teaspoon ground allspice
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salt and pepper
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2 cups small seashell macaroni, uncooked
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parmesan cheese, freshly grated
Instructions
- Remove and discard the casing from the sausage. Cook the sausage in a large skillet over medium heat until the sausage is browned, stirring to crumble meat. Drain well, and set aside.
- Saute the onion and garlic in oil in a large Dutch oven until tender. Add the reserved sausage and broth; stir well. Bring to a boil; stir in the cabbage and next 9 ingredients. Return the mixture to a boil; cover, reduce heat, and simmer for 15 minutes.
- Add macaroni; simmer, uncovered for 15 minutes or until the macaroni is tender.
- Ladle the soup into individual soup bowls. Sprinkle each serving with Pamesan cheese.