Sunday, September 25, 2016

Pasta Stoup (a little thicker than soup)



Stoup is thicker than soup. Here is my recipe:

1 lb. ground sausage, browned
1 teaspoon rubbed sage
1 onion, chopped
1 teaspoon refrigerated minced garlic
3 Tablespoons chicken bouillon powder
6 cups water
1-28 ounce can tomato sauce
1 small can of tomato paste
2 Tablespoons Italian seasoning
10 ounces macaroni type pasta, any shape
Parmesan cheese for topping

In a large Dutch oven, add the sage to the ground sausage, stirring to break into small pieces.
Add onion and cook until translucent.
Add the minced garlic, chicken bouillon powder and 6 cups of water. Stir.
Add the tomato sauce and tomato paste and stir well.
Add the Italian seasoning. Stir.
With medium heat, bring to a soft boil.
Add the pasta and cook 15 minutes.
Ladle into bowls and top with grated Parmesan cheese.
Enjoy.








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