Hearty Itallian Soup

By EllenTaylor

This soup is very versatile and a family favorite.
I cook it ahead as it tastes better the next day.
I also adjust the ingredients to our liking.
I use HOT Italian sausage and omit chili powder, cayenne and paprika.
I use whatever pasta I have on hand, (elbows, bow-tie, shells, anything but spaghetti, angel-hair or linguini).
I've been known to put leftovers in the pot as well. (veggies, beef, pork)

Ingredients

• 3/4 lb ground beef
• 3/4 lb sweet Italian sausage (I use hot)
• 1 green pepper chopped
• 1 large onion peeled and chopped
• 2 carrots peeled and sliced
• 2 stalks celery chopped
• 1 (28 oz) can of whole tomatoes
• 3 (8 oz) cans tomato sauce
• 3 Cups water
• 2 chicken bouillon cubes (I use Better than Bouillon)
• 3/4 tsp garlic powder
• 3/4 tsp oregano
• 3/4 tsp sweet basil
• 3/4 Cup sugar (I use brown)
• 1/2 tsp chili powder (I omit)
• 1/2 tsp cayenne (I omit)
• 1/2 tsp paprika (I omit)
• 1 pkg spaghetti sauce mix
• 3/4 Cup tube pasta
• 1 (15 oz) can kidney beans drained

Preparation

Step 1

Brown hamburger and sausage in skillet. Drain off fat.

In large soup pot combine browned hamburger-sausage mix and veggies and cook until almost tender.

Add cans of tomatoes and tomato sauce, water, bouillon, seasonings and spaghetti sauce mix. Cover and simmer 30-40 minutes.

Add pasta, kidney beans and salt and pepper to taste. Cover and simmer until pasta is tender. Add more water if needed while cooking.

Serve with shredded mozzarella or Parmesan cheese sprinkled on top.