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4meAndyou's Italian Soup
1 lb Cellentani pasta
1 cup light tasting olive oil.
12 cups water
1 quart organic chicken stock
2 heaping tsps Better than Bouillon chicken bouillon paste
1 (28 oz) jar good quality basil tomato sauce
1 lb ground beef, cooked and crumbled
1 package of 6 hot Italian sausages, baked 1 hour at 350, turning once; sliced when done
2 pints small cherry tomatoes, boiled with skins removed
8 baby carrots, chopped fine
2 stalks celery with leaves, sliced
1 large onion, chopped
1 red bell pepper, seeded and chopped
8-10 cloves whole garlic. Don't chop.
1 (12 oz) package of frozen, chopped organic spinach
2 Bay leaves
1 Tablespoon Mrs. Dash garlic and herb seasoning
1/3 cup Romano cheese (optional), OR 1/3 cup Veggie Parmesan "cheese"
You need a large stock pot for the soup, a 3 quart or large saucepan to boil all the pasta at once, a non-stick baking tray, or any baking tray covered with foil and sprayed with non-stick cooking spray, and a skillet.
Preheat oven to 350 degrees F. When heated, place Italian sausage on the non stick baking sheet and bake for 20 minutes on one side, turn with a pair of tongs, and bake 20 minutes on the second side. When done, set aside.
In the 3 quart pan, boil about 8 cups of water and when it boils, add all of the Cellentani. Boil for 9 minutes, drain, don't rinse, then coat pasta with 1/3 cup olive oil or slightly more if needed. Coat pasta with oil to prevent sticking during storage. Store pasta in the fridge and use as needed.
In the one quart pan, boil 4 or 5 cups of water, and boil the two pints of cherry tomatoes. Place them in a wire strainer after they have cooked for 10 minutes, then pick off the skins and set them aside.
In the skillet, brown the hamburg, crumbling as you go. Drain fat, and set aside.
Chop vegetables except garlic and place them in the bottom of the large stock pot. Pour the remaining olive oil over the vegetables, and saute them all together stirring every few minutes, until onions are softened.
To the sauteed vegetables, add the quart of organic chicken stock. Bring to a boil, then add the water, the spaghetti sauce, the crumbled hamburger, the spinach, the spices, and the cooked cleaned tomatoes. Slice the cooled sausage, and add that to the pot. Add the cheese here, if desired.
Bring all these ingredients to a boil, and then simmer for 1 hour to blend flavors.
To serve the completed soup, take a flat soup bowl and add 1 cup of loosely packed cellentani pasta to the bottom of the bowl, and spoon the soup over the top of the pasta. DO NOT put the pasta in the soup until it is ready to serve. Stir the soup and the pasta together, and serve with more cheese if desired.
HUGE pot of soup, makes 1 and 1/2 gallons plus the pasta, probably would serve 12 to 16 people with a loaf of crusty garlic bread.
As with almost all my huge pots of soup, you can freeze this in quart sized ziploc freezer bags if you don't need to use it all right away. I take a flat baking sheet with raised edges, and lay the quart sized bags down flat on the baking sheet. They freeze flat, and then the bags of soup can be stacked.
1 lb Cellentani pasta
1 cup light tasting olive oil.
12 cups water
1 quart organic chicken stock
2 heaping tsps Better than Bouillon chicken bouillon paste
1 (28 oz) jar good quality basil tomato sauce
1 lb ground beef, cooked and crumbled
1 package of 6 hot Italian sausages, baked 1 hour at 350, turning once; sliced when done
2 pints small cherry tomatoes, boiled with skins removed
8 baby carrots, chopped fine
2 stalks celery with leaves, sliced
1 large onion, chopped
1 red bell pepper, seeded and chopped
8-10 cloves whole garlic. Don't chop.
1 (12 oz) package of frozen, chopped organic spinach
2 Bay leaves
1 Tablespoon Mrs. Dash garlic and herb seasoning
1/3 cup Romano cheese (optional), OR 1/3 cup Veggie Parmesan "cheese"
You need a large stock pot for the soup, a 3 quart or large saucepan to boil all the pasta at once, a non-stick baking tray, or any baking tray covered with foil and sprayed with non-stick cooking spray, and a skillet.
Preheat oven to 350 degrees F. When heated, place Italian sausage on the non stick baking sheet and bake for 20 minutes on one side, turn with a pair of tongs, and bake 20 minutes on the second side. When done, set aside.
In the 3 quart pan, boil about 8 cups of water and when it boils, add all of the Cellentani. Boil for 9 minutes, drain, don't rinse, then coat pasta with 1/3 cup olive oil or slightly more if needed. Coat pasta with oil to prevent sticking during storage. Store pasta in the fridge and use as needed.
In the one quart pan, boil 4 or 5 cups of water, and boil the two pints of cherry tomatoes. Place them in a wire strainer after they have cooked for 10 minutes, then pick off the skins and set them aside.
In the skillet, brown the hamburg, crumbling as you go. Drain fat, and set aside.
Chop vegetables except garlic and place them in the bottom of the large stock pot. Pour the remaining olive oil over the vegetables, and saute them all together stirring every few minutes, until onions are softened.
To the sauteed vegetables, add the quart of organic chicken stock. Bring to a boil, then add the water, the spaghetti sauce, the crumbled hamburger, the spinach, the spices, and the cooked cleaned tomatoes. Slice the cooled sausage, and add that to the pot. Add the cheese here, if desired.
Bring all these ingredients to a boil, and then simmer for 1 hour to blend flavors.
To serve the completed soup, take a flat soup bowl and add 1 cup of loosely packed cellentani pasta to the bottom of the bowl, and spoon the soup over the top of the pasta. DO NOT put the pasta in the soup until it is ready to serve. Stir the soup and the pasta together, and serve with more cheese if desired.
HUGE pot of soup, makes 1 and 1/2 gallons plus the pasta, probably would serve 12 to 16 people with a loaf of crusty garlic bread.
As with almost all my huge pots of soup, you can freeze this in quart sized ziploc freezer bags if you don't need to use it all right away. I take a flat baking sheet with raised edges, and lay the quart sized bags down flat on the baking sheet. They freeze flat, and then the bags of soup can be stacked.
