It has been very cold and wintry since Christmas here in upstate New York. Like highs in the teens cold with wind chill bringing the temperature below zero. Seriously cold with snow too! So what is one to do to make it through this cold snap? My solution is to make lots of soup.
Soup is so comforting and has a way of warming you up from the inside out. This soup in particular is so satisfying. It is quite hearty in fact, with an almost stew-like thickness.
It’s filled with tomatoes, carrots, celery, beans, pasta and sausage, all of which add great flavors. Delicious oregano, basil, parsley and garlic also have starring roles, adding savory notes that mesh so well with all of the ingredients.
This tastes amazing when it’s freshly made but it gets even more flavorful after a day or so in the fridge. So this recipe is great to make on the weekend for the upcoming week. It makes a lot too (a little over 4 quarts) so it should be enough for a few meals, depending on how many people you are feeding.
Also, since this warms up so well it would be great to make ahead for a dinner party. That way you can do all of the prep before guests start arriving so you can enjoy the party instead of spending all your time in the kitchen. Plus, because it is so hearty all that is required to round out the meal is a side salad and bread- easy and delicious!
Ingredients
- 1 pound sausage, remove casings if present
- 3 cups diced carrots (about 4 carrots)
- 2 cups diced celery (about 4 stalks)
- 2 cloves garlic, minced
- 1 ½ tablespoons dried minced onion
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 ½ tablespoons dried parsley
- 3- 14 ounce cans diced tomatoes
- 1- 28 ounce can tomato sauce
- 2 tablespoons sugar
- 4 cups chicken stock
- 2- 15 ounce cans red kidney beans, drained and rinsed
- 8 ounces ditalini pasta or other small pasta
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
Crumble and cook the sausage in an 8 quart Dutch oven or soup pot. Drain some of the fat if there’s a lot or add a little olive oil if it’s very lean. Add the carrots, celery, garlic, onion and herbs and saute for 5 minutes, stirring frequently. Add the tomatoes, stock, sugar and beans and simmer for 10 minutes. Add the pasta and black pepper and simmer for about 15 minutes or until the pasta and vegetables are tender. Salt to taste. Makes about 17 cups.