Description
A hearty flavorful soup that isn’t really soupy at all. Serves family of 5. Yields some leftovers.
Ingredients
Scale
For the Ground Beef Sausage
- 1 pound ground beef
- 2 ½ teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- ½ teaspoon pepper
For the Soup
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 3 garlic cloves, pressed
- 1 pint whole canned tomatoes
- 1–14 ounce can tomato sauce
- 4 cups beef broth
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 3 cups bow-tie pasta, cooked al dente
Instructions
- In a bowl thoroughly combine, ground beef, garlic powder, onion powder, rubbed sage, salt and pepper, making your ground beef sausage.
- Heat a medium to large stockpot over medium-high heat, add the beef sausage, break up into small pieces, and brown for 8-10 minutes or until the beef sausage is no longer pink. Once the sausage is thoroughly cooked, drain and return to heat.
- Add the carrots, celery, onion, garlic, tomatoes, tomato sauce, beef broth, oregano, and basil to the stock pot. Give it a stir, making sure all the ingredients are combined. Bring to a boil over medium-high heat then reduce heat to medium and simmer for 15-20 minutes or until the carrots and celery are fork tender.
- Add the pasta, give the soup a good stir, remove from heat, and let stand for 5 minute. Serve with homemade bread or crackers. Enjoy!