Ellena’s Notes

This soup was inspired by the first bottling of our Monarch Red Syrah. The flavors are incredible, especially if you refrigerate overnight and allow each ingredient to pick up the great flavors. Delicious and easy to make, I’m hungry just thinking about this soup. Try using other red wines to see the difference it makes in the taste of the soup.

Delicious with our Syrah, Cabernet Sauvignon, or any Reserve Red.

Ingredients

• 1 pound Italian sausage
• 1 onion, coarsely chopped
• 1 red pepper, coarsely chopped
• 2 garlic cloves, chopped
• 3/4 cup Latah Creek Syrah or hearty, peppery red wine
• 5 cups beef broth
• 1/2 cup water
• 2 14-oz. cans diced tomatoes
• 1 tsp dried sweet basil
• 1 tsp dried oregano
• 3 tbsp dried parsley
• 1 4-oz. can tomato sauce
• 1 cup each carrots, broccoli, cauliflower
• 8-oz. mixed pasta (ziti, penne, shells, etc.)
• Freshly grated Parmigiano Reggiano cheese

Directions

Place a medium skillet over medium-high heat. Brown sausage. Place sausage in soup pot while reserving drippings in skillet. Sauté onions in drippings for 5 minutes; add chopped pepper and sauté for more 5 minutes. Next add garlic and sauté for 1 minute. Add wine to sautéed items and stir to collect all drippings from the bottom of the skillet. Add this mixture to soup pot. Add next 7 ingredients and simmer over low heat for 30 minutes. Bring mixture to boil, add veggies and pasta and cook until pasta is al dente. Spoon soup into bowls and sprinkle with freshly grated parmesano reggiano cheese.

Note: If you choose to make this ahead, do not add pasta or vegetables, as the pasta will soak up additional liquid making it more of a stew rather than a soup.