Italian Sausage and Artichoke Soup with Bowtie Pasta
This recipe was adapted from a 1990s book of Midwestern recipes called Prairie Home Cooking. I know–the nineties doesn’t seem long enough ago to be considered vintage, but try the soup and you won’t care how retro the recipe is. You’ll only care whether or not there’s enough left for seconds!
PrintItalian Sausage and Artichoke Soup
This hearty soup is a perfect lunch or dinner on a cold day. You can serve it with salad or toasted bread, or just enjoy it as it is!
Note: I used Tofurkey Italian Sausage, but you can use the real thing, chicken sausages, or another meat substitute
Ingredients
1 Pound Italian Sausage, Chicken Sausage, or Meat Substitute Sausage Links
1 Large Red Onion, diced
14 Ounce Can Artichoke Hearts, drained and chopped
28 Ounce Can Plum Tomatoes, with juice, chopped
3 Cups Chicken Broth
1 Teaspoon Each Dried Oregano, Basil, and Fennel Seeds
1/4 Pound Penne, Farfalle, or Other Pasta
Salt and Pepper to Taste
Instructions
Remove the sausage from the casings and crumble. In a soup pot or Dutch Oven, brown the sausage, stirring often, then add the onion and cook 6-8 minutes, or until the onion is translucent. Add the artichokes and tomatoes with their juice. Stir in the broth and seasonings. Bring to a boil over high heat, then reduce the heat and simmer 30 minutes. Cook the pasta according to the package directions, then drain and add to the soup pot.
Serve hot
So good! My kiddos gobble this up. Crusty bread to dip goes great with this. Making again tonight!
Thank you so much–I’m so glad that you like it!