May 12th: Sausage Soup

After the success of the scalloped potatoes, I decided to give another recipe from "Lost Recipes" a go.  This one, Sausage Soup, I chose because I figured my husband would love it (he did) and my daughter would like it (she did). I thought it was alright too, although neither sausage, tomato nor macaroni are on my list of favourites. Greg declared: "It's a keeper. Instantaneous." That is so not how it works.


Sausage Soup


1 tablespoon olive oil
1 pound Italian sausages, casings removed
2 onions, chopped fine
4 celery ribs, chopped fine*
2 (14.5-ounce) cans diced tomatoes with basil, oregano, and garlic, drained and juice reserved, OR 1 (28-ounce) can diced tomatoes, drained and juice reserved, plus 3 minced garlic cloves and 1 teaspoon dried basil or oregano
4 cups chicken broth
3 1/2 cups water
4 ounces elbow macaroni (1 cup)
1 (15-ounce) can cannellini beans (white kidney beans), drained and rinsed**
1/4 cup minced fresh parsley
salt and pepper
Grated Parmesan cheese, for serving


Heat oil in a large Dutch oven over medium-high heat. Cook sausage, breaking up any large pieces with a wooden spoon, until it is well browned, about 5 minutes; transfer to bowl. Pour off all but 2 tablespoons fat left in pot, add onions, celery, and tomatoes and cook over medium heat until softened and lightly browned, 7 to 10 minutes.


Stir in browned sausage, reserved tomato juice, broth, and water and bring to a boil. Add pasta and cook, stirring often, about 3 minutes. Stir in beans and cook for 5 minutes longer, or until pasta is just cooked. Stir in parsley, season with salt and pepper to taste, and serve with grated Parmesan cheese.


Serves 8 to 10.


*My celery was freakishly huge. I used 3 ribs.
**The original recipe called for 2 cans beans. I reduced the amount because we are not bean lovers.


[ACK!! No picture. Baby brain.]