Now that the word is out that I’m not afraid of soup I was emailed this recipe from a friend. I didn’t really take pictures of the process, but this was a super easy one pot meal that didn’t take long to make. Here is the recipe that Addie sent me:
(single recipe which fills about 1/2 of a 5qut Le Cruset, especially a pretty blue one like yours)
1lb loose Italian Sausage
1 small onion, chopped
4 cups beef broth
1 14.5 oz can diced tomatoes
1 carrot thinly sliced or chopped
1 T fresh or 1 t dried basil
2 gloves garlic, minced
1/8 t black pepper
1 small zucchini or yellow squash, sliced
1 cup rotini or small shell macaroni (or any shapped pasta) – but keep it mind, it will grow to crazy proportions after sitting in the soup for a while so choose wisely!
1/4 c. grated Parm cheese
In Dutch oven, cook sausage and onion until no longer pink, drain fat. Add broth, undrained tomatoes, carrot, basil, garlic and pepper and bring to boil. Reduce heat and simmer, covered, for 10 mins
Stir in zucchini or squash and pasta. Return to boiling again, then reduce heat and simmer covered for 10-15 mins until pasta is cooked. Sprinkle with lots of parm cheese and serve.”
That’s it! Give it a try, and thanks, Addie, it was a big hit.