Saturday, March 29, 2008

Sausage and Shells Soup

Sausage and Shells Soup


1 lb. mild pork sausage
1 lb. hot pork sausage
1 cup chopped onion
1 teaspoon garlic powder
.5 teaspoon dried basil
.5 teaspoon dried oregano
1 teaspoon dried parsley
2 qt. Chicken broth
1 qt. beef broth
32 oz. can sliced, stewed tomatoes
2 cups thinly sliced carrots
16 oz. tomato sauce
6 oz. fresh baby spinach
8 oz. uncooked shell pasta


Scramble and brown sausage; remove and drain.
Sauté onions and spices in sausage drippings.
Add the next 5 ingredients Bring to a boil and simmer, covered, for about 30 minutes.
Skim fat from the soup and add spinach. Bring soup back to a boil and add shells. Let simmer until pasta and spinach are tender.

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