Recipes, memories and random thoughts from my kitchen
Thursday, September 13, 2007
Slow Cooking Thursday for September 13
Here's this week's recipe. Sorry to say I can't remember where I found this recipe, but think it may have been in a Quick Cooking magazine.
HEARTY PASTA TOMATO SOUP
6 cups beef broth 28 ounces stewed tomatoes 15-16 ounces tomato sauce 2 cups sliced zucchini (I used the frozen zucchini-squash blend) 1 large onion, chopped 1 cup sliced carrots (I used baby carrots) 1 cup sliced fresh mushrooms 1 medium green pepper, chopped 1 lb. Italian link sausage, sliced about 1/2 inch thick with scissors 2 tsp. sugar 1 tsp. oregano 1 tsp. basil 1 garlic clove, minced Pasta of your choice, OR 2 cups frozen cheese tortellini Grated Parmesan cheese, optional
Place all ingredients except the last two in a 5-qt. slow cooker. Cover and cook on High for 4 to 5 hours until the vegetables are tender and the sausage slices are cooked and tender.
At this point, add pasta to your taste and continue cooking for 15 to 20 minutes or until pasta is cooked. I used orzo, so only had to wait about 15 minutes. Rotini or elbows would probably take 20 minutes or so. If you choose to use the tortellini, you need to cook it first, then stir into the soup and cook for about 30 minutes or so.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.