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