Monday, July 7, 2014

Sunday Sausage and Pasta Soup

Sunday evenings are detox evenings in our house. We like to keep it light in terms of food and activities to prepare ahead for the week and acclimate ourselves from the weekend's erratic schedule. This soup is something we like to prepare and have fresh on evenings like this.

Modified from the recipe here.


Italian Sausage (any sausage will do) - 4 or 1/2 pound, chopped into small pieces like coins.
Celery - 3 stalks, chopped into small pieces
Onion - 1 large or 2 medium, chopped into long pieces
Garlic - 5-6 pods, crushed
Tomato - 3, chopped into small pieces
Chicken stock - 6 cups
Parsley - 4 tbsp
Black Pepper Powder - 1 tsp
Salt - as per taste
Bowtie Pasta - 1 cup (any pasta similar to this will do, even Macaroni)
Canola Oil - 1 tbsp
Green Chillies - 6-7 (whole)


Heat the soup pot.
Add the Canola Oil.
Once the oil is hot, add chopped Onions.
Once the Onion is half-cooked, add the defrosted and chopped Sausages and continue cooking till sausage is fully cooked (no pink).
Add chopped Celery and crushed Garlic.
Once the garlic flavor emanates and it is cooked, add the chopped Tomato, chopped Parsley and Black Pepper Powder and let it continue cooking uncovered.
Add Chicken broth and let it boil.
Stir in Pasta\Macaroni and mix it well. Add the whole green chillies (for added heat, you can crush them while eating). Cover and cook for approx. 10-15 mins in Medium-High heat till the Pasta is cooked. It helps to start a timer so you don't lose track of time here.
Fix the Salt as per taste.

Serve it with bread or just eat it as a one-pot meal. Bon appetit!

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