Italian Stone Soup


1 lb bulk Italian sausage
3 large garlic cloves, minced
2 small zucchini, cut into 1/2-inch slices
2 small yellow squash, cut into 1/2-inch slices
1 large red, orange, or yellow bell pepper, cut into ¼-inch strips
1 (28 – 32 oz) can crushed tomatoes
32 oz vegetable broth or stock
2 teaspoons dried basil
6 – 8 oz uncooked orzo pasta
4 oz shredded asiago or parmesan cheese (optional)


  1. In a large stock pot, cook sausage over medium heat; drain excess fat and return to pot.
  2. Add garlic, zucchini, squash, and bell pepper to browned sausage; sauté vegetables for 5 minutes.
  3. Add crushed tomatoes, vegetable broth, and dried basil to the meat and vegetable mixture; bring to a full boil.
  4. Add the uncooked pasta to the stock pot; stir, and simmer for at least 15 minutes before serving.
  5. Ladle into bowls; top each bowl with about a tablespoon of shredded cheese.

Makes 10 cups.

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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna travels, gardens, cooks, teaches culinary classes at the local community college, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, kitchen creations, home life, and wholeness as a woman. During her summer 2021 residency at the Writers' Colony at Dairy Hollow, Anna started her first book, a series of short stories with a culinary theme.