Wednesday, September 21, 2011

Hearty Italian Soup

This is a recipe that I married into.  My hubby's Mom has made this as far back as I can remember, at least 24 years...LOL  I loved it then and I love it now.  The soup is so easy and quick to make.  It is perfect the next day.  

Many people ask what I take when I am asked to take food into a family who is ill, had a death or a baby.  This is my go to recipe.  It's like eating a wonderful plate of spaghetti but with a spoon. LOL

This post is short because in short...the pictures speak for themselves. It's hearty, warm and a perfect blend of flavors.

Recipe: Italian Soup

I usually double this recipe for my family of 5...we love it for left overs the next day.

Brown together:

1 lb sausage (use can mix and match types and flavors to create a dynamic flavor)
1 med green pepper, diced
1 med onion, diced

Add and bring to a boil:

1 (28 oz) can tomatoes
2 (8oz) cans tomato sauce
2 cup water
3 cubes chicken bullion
¾ tsp salt

**If you don't have bullion,  you can use boxed or canned chicken broth (2 cups)

Add and let noodles cook:

¾ cup elbow macaroni (for GF I used Schar Fusilli Noodles)
Serve with :
shredded jack cheese or mozzarella cheese

Brown meat.  Sauté onion and pepper together; add to browned meat.  

Add remaining ingredients (except pasta, for gluten free see note below) and bring to a boil, add macaroni and cook until macaroni is done, about 20 minutes.  Serve with warm bread and shredded jack cheese or mozz cheese.

Gluten Free Note:  I do not cook the noodles in the broth.  I find that some of the noodles will change the flavor of the soup.  I cook my GF noodles in a separate bowl until they are almost done, then I drain and add to soup to finish cooking.  This does make you soup a little bit runnier but the flavor is still amazing.

Written by Sherron Watson

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