We love cozying up with a warm bowl of this zesty soup. It requires a little extra handling than a typical one-pot, but it's so worth it!
- Olive oil, for browning the sausage
- 1 pound of Italian sausage
- 1 teaspoon Italian seasoning
- 1 sweet red pepper, seeds and membranes removed, diced
- 1 sweet yellow pepper, seeds and membranes removed, diced
- 1 sweet orange pepper, seeds and membranes removed, diced
- 3-4 cloves garlic, crushed
- 1/2 cup white wine
- 1 28-ounce can petite diced tomatoes, with juice
- 2 cups chicken broth
- 2 tablespoons chopped Italian parsley
- 1/4 cup fresh basil leaves, julienned
- 2-3 cups uncooked egg noodles (can use store-bought, or try your hand at making your own)
- Parmesan cheese, for garnish
- In a large Dutch oven over medium-high heat, add a quick swish of oil to the pot.
- When the oil is hot, add the sausage, crumbling it into chunks. Let the sausage brown well, then remove it to a plate; reserve.
- Add the bell peppers to the drippings in the Dutch oven, along with the Italian seasoning; sauté for three to four minutes over medium heat, or until peppers have softened a bit.
- Stir in the garlic; when the garlic is fragrant, add the white wine, letting it reduce a bit. Add the tomatoes with their juices along with the chicken broth; return the Italian sausage to the pot. Stir in the noodles, then let the mixture simmer to allow noodles to cook and become tender.
- To finish, drizzle in one to two tablespoons of the olive oil, then add the parsley and half of the basil; season to taste with salt and pepper.
- To serve, place the Drunken Italian Noodles into serving bowls; garnish with additional basil and Parmesan. Serve with warm slices of crusty bread.