This soup reminds me of what my French grandpa used to make. It's totally different because of the cooking wine, rosemary, thyme and oregano but a very light, refreshing soup.
Ingredients
½lb bulk pork sausage
1 small onion
3-4 carrots
3 stalks of celery
4 cups beef broth
¼-1/2 cup white cooking wine
¼ tsp dried rosemary
¼ tsp thyme
¼ tsp oregano
¼ tsp black pepper
Salt to taste
1 tsp sugar
1 cup dried tubetti pasta (you can use shells if you want)
1 cup fresh, chopped swiss chard
shredded Parmesan cheese for garnish
Instructions
Put sausage, onion, carrots and celery in the bottom of a heavy bottom stock pot. Cook for 10-15 minutes until sausage is fully cooked and onion and celery are starting to get fragrant and slightly soft.
De-glaze the pan with cooking wine and allow it to cook down for a few minutes to cook off most of the alcohol.
Add beef broth. (I used 4 cups water and 4tsp Watkins Beef Seasoning Powder)
Add spices and sugar.
Bring to a boil and then cover and simmer until vegetables are crisp tender, about 10-20 minutes.
Add pasta and swiss chard. Allow it to cook until pasta is tender.
Serve with crispy bread and put Parmesan cheese.
Recipe by Parsnips and Parsimony at https://www.parsnipsandparsimony.com/french-sausage-vegetable-soup-with-herbs/