Verb
01-12-2009, 09:02 PM
This is a hearty, stick-to-your-ribs kind of soup, great for a cold day.
Pasta Soup
1 lb. Italian sausage (I think hot tastes better!)
1 bell pepper, chopped
1 onion, chopped
28 oz. can tomatoes
2 8 oz. cans tomato sauce
2 cups water
2 tsp. chicken bouillon granules
1 tsp. dried oregano
1 tsp. dried basil
thyme to taste
garlic powder to taste
fresh ground pepper to taste
6 oz. dried pasta
Remove sausage from casings, crumble and cook in large pot. Add onion and peppers to browning sausage. When sausage is no longer pink, remove mixture from heat and drain on paper towels. Return to pan and add tomatoes, tomato sauce, water and seasonings. Bring to a boil and add pasta. Reduce heat and cook until pasta is tender. Serve with plenty of grated parmesan cheese. We like to have this with garlic cheese toast!
(I have used all different kinds of pasta--broken spaghetti or linguini, small shells, penne, etc. It all works. This doesn't make good leftover soup because the pasta will absorb every last bit of of liquid in the dish, and when you take it out of the fridge, it'll look like chili-mac or a casserole or something--all pasta, no juice. However, it still tastes great!)
Pasta Soup
1 lb. Italian sausage (I think hot tastes better!)
1 bell pepper, chopped
1 onion, chopped
28 oz. can tomatoes
2 8 oz. cans tomato sauce
2 cups water
2 tsp. chicken bouillon granules
1 tsp. dried oregano
1 tsp. dried basil
thyme to taste
garlic powder to taste
fresh ground pepper to taste
6 oz. dried pasta
Remove sausage from casings, crumble and cook in large pot. Add onion and peppers to browning sausage. When sausage is no longer pink, remove mixture from heat and drain on paper towels. Return to pan and add tomatoes, tomato sauce, water and seasonings. Bring to a boil and add pasta. Reduce heat and cook until pasta is tender. Serve with plenty of grated parmesan cheese. We like to have this with garlic cheese toast!
(I have used all different kinds of pasta--broken spaghetti or linguini, small shells, penne, etc. It all works. This doesn't make good leftover soup because the pasta will absorb every last bit of of liquid in the dish, and when you take it out of the fridge, it'll look like chili-mac or a casserole or something--all pasta, no juice. However, it still tastes great!)