Ski Soup
During the chilly months in Pennsylvania, this hearty soup is our perfect comfort food!
INGREDIENTS
Nutrition- 1lb sweet Italian sausage, bulk
- 1
- 1
- 2cups cold water
- 1(15 ounce) can tomato sauce
- 1(15 ounce) can crushed tomatoes
- 2(15 1/2 ounce) cans dark red kidney beans
- 1⁄2teaspoon Worcestershire sauce
- 1⁄2teaspoon garlic powder
- 1⁄2teaspoon oregano
- 1⁄4teaspoon black pepper
- 1⁄4teaspoon season salt
- 2teaspoons chili powder
- 1⁄3cup brown sugar
- 1⁄2lb ditalini, cooked per package instructions
- 1cup warm water
- 3tablespoons cornstarch
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DIRECTIONS
- Brown sausage in a 4 quart saucepan.
- Add the onion and celery.
- Simmer on medium heat until onion becomes soft; about 10 minutes.
- Stir in the cold water, tomato sauce, crushed tomatoes, kidney beans, and Worcestershire sauce.
- Add in garlic powder, black pepper, oregano, chili powder.
- Stir in the brown sugar.
- Simmer on low for 2-3 hours.
- Wisk together the cornstarch and warm water until smooth. Pour into soup and stir until dissolved. Repeat until desired thickness.
- Serve over cooked ditalini pasta.
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