When you are short on time and energy but you are in the mood for Italian, this soup is a spin off from the taco soup original. The other night, we had just flown in from Texas and I was just wanting to stay home and not have to spend a lot of time in the kitchen, so since I had some meatball mixture in the freezer, I decided to thaw it out and use it for the base for a soup. It was delicious and all I had to do was serve it with some slices of garlic bread and Randy and I chilled out in front of the TV and enjoyed our evening home, enjoying the feeling of already getting unpacked and settled in for a night of American Idol.
1/2 lb of mild italian sausage
1/2 cup each of the following: onion, bell pepper and celery (I had bought this frozen mixture, Stillwell brand in the freezer at the grocery, so just used it this time)
1 large can of Hunts Spaghetti sauce (any flavor you like, we use the garlic herb, cost is usually about $1.09 at Wallmart)
1 can of chopped tomatoes (16 oz)
1 envelope of Lawry’s or McCormick Spaghetti Seasoning packet (1.37.oz)
1 cup water
1 cup chopped cabbage
1 cup cubed zucchini
1 cup chopped carrots
1 cup cooked pasta
Cook meat in large dutch oven until crumbly and done and looses it’s pink color. Combine remaining ingredients and cook for about 2 hours over low heat or in a 300 degree oven for 2 hours, or until veggies are done. You can add a can (15.8 oz) of white navy beans ( I use Bush’s Brand), drain before adding to soup mixture.
Chocolate Castles 