Tuesday, September 4, 2012


My niece and I share in the meal preparation for the guys
busy bringing in the harvest.  Inspired by Bobby Deen, she made this
 big pot of yummy soup that was exactly as the recipe title suggests.
This picture reflects a double recipe.

The first spoonful ... so very flavorful ... served with a crusty roll!
I was delighted to savor this bowl of tasty soup.

If you like lasagna, you will love this soup.
Bobby, she did you proud!


2 tsp. olive or vegetable oil
1 lb. mild Italian sausage
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced

Heat oil over medium-high heat in a large nonstick saucepan or Dutch oven.
Add sausage, onion, bell pepper and garlic.
Cook and stir until sausage is crumbled and browned, 8 - 10 minutes.

1 (32 oz.) container chicken broth
1 (15 oz.) can tomato sauce
1 (14½ oz.) can small diced tomatoes
½ tsp. salt
pinch of crushed red pepper

Add broth, tomato sauce, diced tomatoes, salt and crushed red pepper.
Bring to a boil; reduce heat and simmer, stirring occasionally until
flavors are blended, about 20 minutes.

4 lasagna noodles, regular or whole wheat
¼ to ½ cup chopped fresh basil
2 tbsp. Parmesan cheese
½ cup mozzarella cheese

Break noodles into pieces and add.  Bring to a boil; reduce heat
and simmer uncovered , stirring occasionally until soup thickens
and noodles are tender, about 10 - 12 minutes.
Remove from heat, stir in basil, Parmesan and mozzarella.
Serve with crusty rolls.
Yield: 8 servings

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