Pasta Fugioli Soup With Farmer’s Sausage

Name: Pasta Fugioli Soup With Farmer’s Sausage
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 3 1/2 cups water; 1 -2 teaspoon instant chicken bouillon granules or 1 -2 chicken bouillon cube; 2 small bay leaves; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1/2 medium onion, diced; 1 large carrot, peeled and grated; 1 large parsnip, peeled and cubed; 1/2 cup dry pasta, preferably ditali (or any smaller sized pasta like macaroni, small shells, or small rigatoni); 1/2 lb sausage, cubed (Farmer's Sausage); 1 (398 ml) can diced tomatoes (with liquid, one small can or half a large can); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon oregano; 4 medium mushrooms, diced; 1/4-1/2 green pepper, diced; 1 (540 ml) can white kidney beans (drained and rinsed with water); 0.5 (680 ml) can pasta sauce (I prefer using Garlic and Herb Primo Spaghetti Sauce)

Submitted by BJ from BC

"This soup is great for a cold evening, a wonderful comfort food that is so very filling and so very tasty. It’s much like the Pasta Fugioli soup that is served at the Olive Garden, except for the farmer’s sausage and parsnips which I personally like even better."

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Ready In:: 1hr 10mins
Ingredients:: 18
Serves:: 6

ingredients

3 ¹⁄₂ cups water
1 -2 teaspoon instant chicken bouillon granules or 1 -2 chicken bouillon cube
2 small bay leaves
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon salt
¹⁄₂ medium onion, diced
1 large carrot, peeled and grated
1 large parsnip, peeled and cubed
¹⁄₂ cup dry pasta, preferably ditali (or any smaller sized pasta like macaroni, small shells, or small rigatoni)
¹⁄₂ lb sausage, cubed (Farmer's Sausage)
1 (398 ml) can diced tomatoes (with liquid, one small can or half a large can)
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon onion powder
1 tablespoon oregano
4 medium mushrooms, diced
¹⁄₄ - ¹⁄₂ green pepper, diced
1 (540 ml) can white kidney beans (drained and rinsed with water)
0.5 (680 ml) can pasta sauce (I prefer using Garlic and Herb Primo Spaghetti Sauce)

directions

1. Add top six ingredients into a large pot and bring to a boil.
2. Add carrot, parsnip, pasta, farmer’s sausage, diced tomatoes, garlic and onion powder and oregano. Lower the heat to medium and continue to cook for ½ an hour, stirring occasionally.
3. Add mushrooms, green pepper, kidney beans and pasta (spaghetti) sauce and lower temperature to simmer (if needed add a bit more water at this point) Continue to cook for an additional ½ an hour. Just prior to serving remove the bay leaf from the soup.
4. Serve with sprinkled parmesan cheese on top if preferred. Great with garlic bread or home-made biscuits fresh from the oven.