Parisfox
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Acquacotta --- Mushroom/Tomato/Sausage SoupAcquacotta --- Mushroom/Tomato/Sausage Soup
1 (14.5oz) can diced tomatoes
2 cloves garlic -- minced
1/2 c. onion -- chopped
8 oz mushrooms -- sliced thin
1 tsp. rosemary -- fresh, minced
2 tsp Basil Pesto
2 c. beef or chicken broth
1 to 2 lb Italian sausage – cooked & diced
Fat from sausage pan
Place oil, spices, onions, pesto, garlic and mushrooms in a deep soup pot, and cook until the vegetables are softened. Pour in the diced tomatoes, juice and broth. If the liquid doesn't cover the mushrooms, add water just to cover.
Add sausage and the grease from the pan it was cooked in to the simmering liquid. Cover and cook until everything is heated through and flavors blend, about 10 min. Serve topped with shredded parmesan cheese.
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