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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Upstate New York gets mighty cold in the winter. I was playing around in the kitchen, wanting a hearty soup that would warm me up. This is what I came up with. Ingredients:
1 cup macaroni |
1/2 pound bulk hot pork sausage |
1 (28 ounce) can crushed tomatoes with italian herbs |
2 (14.5 ounce) cans beef broth |
1 (4 ounce) package sliced fresh mushrooms |
4 tablespoons butter |
3 ounces chopped pepperoni |
onion powder to taste |
garlic powder to taste |
black pepper to taste |
2 tablespoons grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain.
2. Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.
3. Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.
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