A one-pot dish that’s a breeze to prepare. The sausage meat makes the broth rich in taste while the vegetables and pasta make the soup very filling. Serve it as a first course and you don’t have to follow it up with a heavy meat dish. Best of all, it’s so rustic and comforting it almost feels like having a meal in a shaded patio surrounded by fruit trees.
This is a dish that can feed a lot of people (just multiply the ingredients) without breaking your wallet or creating a hole in your pocket, whichever metaphor you prefer as the ingredients can be stretched every which way. The most expensive ingredient, the sausage meat, can be kept to a minimum so long as you use the best quality broth that you can get your hands on. The less expensive pasta and vegetables, you can use more without worrying about budget constraints too much.
Recipe: Sausage, pasta, tomato and cabbage soup
- about 90 g. of pasta, any shape
- 2 tbsps. of olive oil (optional if your sausages are fatty)
- about 100 g. of sausages (garlicky and salty work best), casings discarded
- 1/2 c. of chopped onions
- 6 to 8 c. of good quality broth (see homemade broth)
- a can of stewed or diced tomatoes
- 2 pinches of dried oregano
- about 4 c. of shredded cabbage
- about 1 c. of cubed carrots
- salt and pepper, to taste
- parsley or sweet basil, or both, to garnish
- Half-cook the pasta in plenty of salted water then drain. Why half-cook? So it can finish cooking in the soup to allow it to absorb all the flavors and to allow it to disperse some starch into the broth to make it thicker.
- While the pasta cooks, heat the olive oil in a large heavy pot. Add the sausage meat, crumbling with a spoon. Cook, stirring, until no longer pink. Add the chopped onions. Cook, stirring, until the sausage meat is lightly browned and the onion bits start to soften.
- Pour in the broth.
- Add the stewed or diced tomatoes.
- Add the shredded cabbage, cubed carrots, oregano and half-cooked pasta. Taste. Season lightly with salt and pepper (don’t try to finish the seasoning at this point; you can add more later). Bring to the boil, lower the heat, cover and simmer for 20 to 30 minutes.
- Taste the soup once more and adjust the seasonings, as needed.
- Ladle the soup into bowls. Top with snipped parsley or sweet basil, or both. Serve hot with crusty bread.
Preparation time: 10 minute(s)
Cooking time: about 40 minute(s)
Number of servings (yield): 4 to 6