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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 3 |
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HEARTY and FULL OF FLAVOR! Your choice of pasta is a great plus! Leftover cooked pasta may be used. My family loves sausage. The sausage blended with the vegetables and pasta makes a delicious soup. This soup freezes well. Ingredients:
1 lb sausage (lean breakfast type) |
1 onion, chopped |
1 celery rib, chopped |
2 carrots, cut small |
1 (15 ounce) tomato sauce |
1 (15 ounce) tomatoes, diced |
1 tablespoon worcestershire sauce |
1/2 teaspoon garlic powder |
1 tablespoon sugar |
1 cup water |
4 ounces uncooked pasta (choice) |
1 1/2 cups water |
Directions:
1. In a large dutch oven, saute onion and set aside. Brown sausage and drain.
2. Place sausage, onion, celery, carrots, tomato sauce, diced tomatoes, worcestershire sauce, garlic powder, sugar and 1 cup water in dutch oven. Simmer on low heat for 30 minutes.
3. Add pasta and 1 1/2 cups of water and cook until pasta is a la dente. (or you may add your leftover pasta and cook until just heated.) I have found that the sausage and tomatoes provide a large amount of salt. Therefore, you will need to do a taste test to see if you want any salt added.
4. Serve with crusty bread or crackers. Enjoy!
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