I picked up the book Party! Simple and Delicious Party Food a few years ago, and, am ashamed to say that I haven’t made nearly enough of the deliciousness that is found in its pages. That being said, I have made this soup twice, and it’s been a hit on both occasions, and has been requested for the regular rotation of family recipes. The spice can be varied based on the type of sausage you include. If you want a kick, use a spicier version. If not, look for a milder one, or use a combination of the two. It’s a great soup to make on a chilly weekend, as you can start it in the afternoon, and let it simmer until dinner when you serve with a salad and crusty Italian bread. I always double this recipe, as it freezes well, and is great for lunches throughout the week.
- 3 Tbsp Olive Oil
- 9 oz. Pork Sausage, casings removed if necessary
- 1 Onion, quartered and thinly sliced
- 2 Garlic cloves, minced
- 7 oz. Canned Chopped Tomatoes
- 2 Tbsp Parsley
- 1 Celery stalk, sliced thinly
- 1 Carrot, diced
- 1 Red Bell Pepper, seeded and diced
- 4 cups Chicken Stock
- Salt & Pepper
- ½ cup short Pasta such as macaroni
- ½ cup Canned Navy or Cannellini beans, drained and rinsed
- 1 cup frozen Peas
- 2 Tbsp Parmesan cheese, freshly grated, plus extra to serve
- Heat oil in a large pan over medium-low heat. Add the sausage and onion. Cook, stirring occasionally, until the onion is just colored.
- Add the garlic, tomatoes, and herbs. Cook for 5 minutes, stirring. Add the celery, carrot, and bell pepper, cover, and cook the mixture for 5 minutes.
- Pour in the stock. Bring to a boil, then cover and simmer gently for 30 minutes.
- Season the soup with salt and pepper. Don’t over salt, as the parmesan being added later, will add it’s own saltiness to the soup. Add the macaroni and beans and simmer for about 15 minutes, or until the macaroni is just tender.
- Stir in the peas and cook for 5 minutes. Stir in the parmesan. Enjoy!