Mimi's Lasagne Chili Soup

Submitted by Mimi in Maine

"I don't know why it is called "Chili" Soup but that is the name. I got this from my daughter and it is soooo easy and soooo delicious. Great for the long and cold winter evenings. Just have some crusty garlic bread or my Recipe #329435 to put it into. It calls for spaghetti sauce in a jar and I use Paul Newman's Sockaroonie. Yummmm!"

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 8 cups
• Serves: 6

ingredients

• 236.59 ml coarsely chopped zucchini (set aside)
• 59.14 ml coarsely chopped onion
• 453.59 g sweet Italian turkey sausage (or regular)
• 2 garlic cloves (minced)
• 737.08 g jar spaghetti sauce
• 2 (822.13 g) can beef broth
• 236.59 ml water
• 354.88 ml uncooked pasta, nuggets (radiatore)
• 29.58 ml snipped basil (optional)

directions

1. Coarsely chop zucchini and set aside.
2. Coarsely chop onion and put into pot with turkey sausage which has been crumbled up as best you can.
3. Heat pan to medium and cook till sausage is done continuing to break up sausage, adding the garlic while it is cooking; drain.
4. Add spaghetti sauce, broth, and water; bring to a boil.
5. Stir in pasta; reduce heat cook covered for about 7 minutes.
6. Stir in zucchini and cook for 2-4 more minutes or till zucchini is done.
7. Stir in basil.
8. Ladle soup into bowls and enjoy.

Reviews

[invictus]

A good hearty soup that is quick to prepare which I just love! I made spaghetti a few days ago and I had extra sauce to use up and this seems to be the perfect recipe for that. This one will definitely be repeated in my house!

 

[Julie Bs Hive]

I used a Hot Italian Pork Sausage (1 link short of a pound), chunky vegetable spaghetti sauce and prepared my pasta on the side. This was a very filling and very good lunch on cold and windy day. Will definitely make again. Made for This Little Piggy Went to Market, a tag game.

 

[Candace Michelle]

Made this a couple nights ago for dinner and we absolutely loved it! I did add some crushed red pepper as i like a bit of spice. Also, I kept my meat and veggies a little chunky as Ratalouille did. The only other thing I did differently was add an extra can off broth the next day because it thickened up quite a bit over night! Thanks again for the recipe Mimi, I will for sure be using it in the future!!

 

[Ratalouille]

I made this for "My 3 Chefs-Nov. 2008. I picked this recipe because Mimi's picture looked so tempting and delicious, I just had to try it! I also love hearty soups and this fits perfectly into that category! I kept the pieces of sausage and zucchini a little larger, as I like a "chunkier" soup. I also cooked my pasta before hand and added it after cooking the zucchini, because I find when I use uncooked pastas, mine always comes out undercooked and not al dente. A crusty bread went great with this on a cold night. Awesome recipe Mimi ... thank you!