It has been fairly cold for the past few weeks and I wanted a nice hearty soup to warm me up so I came up with this recipe after looking through the freezer and pantry. Cooking the pasta in the stock helped give the soup a really nice texture and added a lot of flavour to the pasta.Servings:
12 to 16
Preparation Time:
1 hour
Tools
- 4 qt. pot, w/ lid
- 8 qt. pot, w/ lid
- cutting board & knife
- wooden spoon
- strainer
Ingredients
- 2 qt. ham stock
- 1 qt. chicken stock
- 1 T. kosher salt (only use if stocks are salt free)
- 1 lb. dry penne pasta
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1 T. olive oil
- 1 t. kosher salt
- 1 lb. cooked sausage, chopped
- 1 lb. can beans, drained & rinsed
- fresh ground black pepper
- red chile flakes
- dry rubbed sage
- kosher salt
- 28 oz. can tomatoes, chopped
- grated parmesean cheese
- fresh squeezed lemon juice
Cooking Instructions
- Boil the ham and chicken stocks in the 4 qt. pot, reduce to a simmer, skim off and throw away any foam on the top of the pot. Stir in the salt and cook the penne pasta in the simmering ham stock for 15 minutes.
- While the ham stock is coming to a boil and the pasta is cooking - chop the vegetables and cook them in the 8 qt. pot (covered) over medium heat in the olive oil and kosher salt.
- When the pasta has cooked, add the sausage, beans, pasta, and stock to the 8 qt. pot. Cover and cook over low heat for 15 minutes.
- Season the soup to taste with the black pepper, red chile flakes, sage, and salt. Cover and cook over low heat for another 15 minutes.
- Stir in the chopped tomatoes (including juice). Cover and cook for 5 more minutes.
Notes
When serving, top bowls with parmesean cheese and a squeeze of lemon juice.
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