From my Kitchen

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!