Monday, October 4, 2010

autumn. and sausage soup

i had a really nice summer but now i think  it's time to say goodbye to long endless days and welcome the   dark chilly evenings and rich autumn colors and the general coziness of it all.  cuddle up with a warm blanket and enjoy some comfort food. last night elaine made the best sausage soup,  it was the perfect dinner for a cold dark evening after such a long busy fun filled weekend.

 2 teaspoons olive oil
1 1/2 pounds italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
8 ounces mafalda or any small pasta
1/4 cup grated parmesan
1/4 teaspoon salt
pinch of pepper
shredded basil
2 cups shredded mozzarella

in a large pot, heat the oil over medium heat. add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. drain any excess fat from the pot. add the onions and sauté until softened, about 6 minutes. add the garlic, oregano, and red pepper flakes and sauté for 1 minute. add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. add the tomatoes with their juice, the broth,  and bring the soup to a boil. reduce the heat and simmer for about 30 minutes.

in a separate pan cook the pasta until al dente. drain pasta. in bowl add scoop of pasta
some shredded mozzarella  ladle soup to cover, sprinkle with basil. serve with hot bread.

Makes about 13 cups.


Anonymous said...

so one of your BFFs from the pinky club made the soup and it was so good. This is a great simple recipe that I could follow. What am I cooking tomorrow night?

Love Christine...

Anonymous said...

how do I join the pinky club?