Ellie Sullo’s Perfectly Simple Winter Soup
Pomidoro Soup Adapted from friend Patty Taft
1 lb. Italian sausage, casing removed and broken up in small pieces
1 medium green pepper, diced into ¾ in. pieces
1 medium onion, chopped
2 large cloves garlic chopped
1 28 oz. can tomatoes, broken up
2- 8 oz. cans tomato sauce
2 c. chicken stock
1/2 tsp. salt
¾ cup small pasta, such as ditalini, cooked
grated Pecorino Romano cheese to taste
--Brown sausage, peppers, onions and garlic in medium stockpot, adding garlic during the last minute or so. Drain excess fat
--Add remaining ingredients except pasta and grated cheese
--Cover and simmer for 15-20 minutes.
--Add pasta and cheese just before serving.
Makes 6 (1-1/3c) servings
Note from Ellie:
If my sausage is not “hot”, I add a quarter tsp. red pepper flakes.
For yesterday’s pot I doubled the recipe, using two quarts of (home-canned) tomatoes and three small cans of Hunt’s tomato sauce, and doubling everything else.Enjoy!