This is one of my favorite hearty soups. A friend served this to us at her house, and we loved it so much I requested the recipe. We’ve altered it a bit to suit our own taste. The kids like to say “Mine Strone” instead of Minestrone.
1 lb bulk sausage, med or hot
1 onion, chopped
1 clove garlic, minced
1 big can of crushed tomatoes (around 32 oz)
1 T beef bullion
1 lb uncooked pasta of your choice (our favorite is the mini bow ties, but I only had big ones on hand when I made the soup pictured above)
4-5 carrots, sliced
about 2 c zucchini, shredded
about 2 c fresh spinach, chopped
1 t sugar
1 t basil
1/2 t nutmeg
10 c water
Cook sausage and onions together, drain. Add all ingredients except pasta and simmer until veggies are tender, stirring occasionally. Add pasta and simmer until pasta is done. Watch your water level and add more if needed.
By the next day, the pasta has absorbed most of the remaining liquid, and the soup is much less a soup and more a casserole consistency, which begs for some Parmesan cheese on top.