Saturday, January 23, 2010

Christening the New Stock Pot!

After much discussion, we decided to make a family favorite last Friday night for the first meal prepared in the new stock pot: 

Hearty Italian Soup

½ pound Italian-style sausage, cut into ½ inch pieces
¾ cup chopped onion
1 clove garlic, minced (can use powder)
3 (14 ½ oz) cans beef broth
1 (14 ½ oz) can stewed tomatoes
½ cup dry white wine (optional)
½ teaspoon sugar
½ teaspoon oregano
½ teaspoon basil
½ teaspoon marjoram
2 oz fettuccine, linguine or spaghetti, broken into 2 inch lengths
1 (16 oz) package Italian-style frozen vegetables
freshly ground black pepper (optional)
chopped parsley (optional)
grated parmesan cheese (optional)

In a large pot, saut√© sausage, onion and garlic. Drain and return to pot. Add beef broth, tomatoes, wine, sugar, oregano, basil and marjoram. Bring to a boil. Reduce heat and simmer 10 minutes. Add pasta; bring to a boil. Reduce heat and simmer 5 to 6 minutes. Add vegetables and continue to simmer until vegetables and pasta are tender, about 5 minutes. Sprinkle with black pepper and parsley to garnish. Serve with parmesan cheese. Makes 6 to 8 servings (for small people… in our house this is about one meal!)



My notes: I generally make a double batch of this since sausage comes in 1 pound rolls/packages. If we are not planning to eat it all at one sitting, I put in the vegetables and wait on the pasta. It tends to break down and get starchy if reheated a lot. So once the veggies are about where we like them I move one meals’ worth into a smaller pot and add pasta to that pot. Then I refrigerate or freeze the rest and add the pasta in while reheating it – after it has come to a boil. We also tend to double or triple the amount of pasta.

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