Tuesday, January 24, 2012

Italian Pasta Soup Recipe


After spending a few minutes chopping peppers and onions and defrosting our gift of lean ground venison, I was quickly beginning to have an idea what we might be having for dinner. This is what I knew: a) it was going to be some kind of soup, b) I was leaning toward a broth-y soup, c) it would be a bit spicy, d) it would taste good with a mix of peppers and onions and celery. 

I tossed this and sprinkled that until the final product was taking shape in the pot. By the time I added the whole wheat penne to the soup, I was fairly certain this was going to be a winner. I was so thrilled to hear Kevin say, "This needs to go on our 'must make again' list."  

Italian Pasta Soup Recipe
Serves 4 

1/2 pound ground beef or venison 
1 small onion, chopped
1 jalapeno, seeded and chopped
1/2 green pepper, chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1/2 tsp pepper
1 tsp oregano
1/2 tsp thyme
1 pinch crushed red pepper
1 -14.5 oz can diced tomatoes
1 - 8 oz can tomato sauce 
2 cups beef broth or bouillon
2 cups water
2 cups short cut pasta, ditalini or penne
for topping, Parmesan cheese and additional crushed red pepper

In a large stock pot brown the ground beef over medium heat. Add in onion, jalapeno, green pepper, garlic, and celery. Saute until softened. Sprinkle in pepper, oregano, thyme, and crushed red pepper, then stir in diced tomatoes and tomato sauce. Cook 3-5 minutes. Stir in broth and water and bring to a full rolling boil. Add in short cut pasta and cook until pasta is softened. 

Serve with grated Parmesan cheese and additional crushed red pepper if desired.  

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