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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This is a wonderful hearty soup that is very easy to put together and tastes like you have been cooking it all day. It does make a lot so I package it up and put it in the freezer so it's ready at a moment's notice. If I'm freezing it I don't add the pasta or tortellini before freezing. Once it's thawed I add the cooked pasta and tortellini right before serving. Serve with some crusty garlic bread and a salad and your family will think you are amazing. Ingredients:
1 lb lean ground beef |
1 lb mild italian sausage |
2 onions, minced |
4 stalks celery, minced |
2 tablespoons garlic, minced |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (16 ounce) can garbanzo beans |
1 (16 ounce) can red kidney beans |
1 (15 ounce) can great northern beans |
3 (14 ounce) cans artichoke hearts, drained and coarsely chopped |
2 teaspoons oregano, dried |
2 teaspoons basil, dried |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon white pepper |
4 (14 ounce) cans beef broth |
1 teaspoon tabasco sauce |
1 (45 ounce) jar spaghetti sauce |
8 ounces cooked ditalini |
1 lb cheese tortellini, cooked (optional) |
Directions:
1. Remove Italian Sausage from it's casing and crumble into large heavy stockpot.
2. Add ground beef, onion and celery and saute over medium heat until meat is browned.
3. Drain off any excess grease.
4. Add Tomatoes, Garbanzo Peas, Kidney Beans, Great Northern Beans, Oregano, Basil, Salt, Black Pepper, White Pepper, Beef Broth, Tabasco Sauce and Spaghetti Sauce.
5. Cover and simmer over low heat for 45 minutes.
6. Add artichoke hearts and simmer for 10 minutes.
7. Add pasta and tortellini (if using) and gently simmer for 5 minutes.
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