(Makes 6-8 servings)
1 large onion, chopped in pieces 1/2 inch or less1 T minced garlic (can use garlic puree from a jar)4 tsp. olive oil, divided3 cups homemade chicken stock (or use 2 cans chicken broth)1 cup tomato sauce1 cup roasted tomatoes, diced into small pieces (or use drained canned tomatoes)2 tsp. dried basil1 tsp. dried oregano1 tsp. ground fennel2 links hot turkey Italian sausage1/2 lb. ground beef (also called beef mince, use beef with less than 15% fat)1 cup water, to deglaze pan1 can garbanzo beans (chickpeas)1/2 cup macaroni 1/4 cup chopped fresh basil (or use frozen basil)
Heat 2 tsp. olive oil in large frying pan, add onions and saute about 5 minutes, then add garlic and saute 2-3 minutes more.While onions are cooking, combine stock, tomato sauce, slow-roasted tomatoes (or use canned tomatoes), dried basil, dried oregano, and ground fennel in large soup pot and start to simmer. Add onions and garlic to soup pot.In same frying pan you cooked onions and garlic, brown ground beef and turkey sausage (squeezed out of the links) until cooked through, about 10 minutes. Use the back of a turner to break up the ground beef and sausage into small pieces. When done, add ground beef and sausage to soup pot. Cover pot and simmer on very low heat for one hour.After an hour, add beans and simmer uncovered for 20-30 minutes. Add macaroni and simmer 30 minutes longer. (You may need to add a bit of extra water, depending on how tightly the lid fits on your pot.) When macaroni is done, add chopped fresh or frozen basil and cook 5 minutes. Serve hot. Can top with grated parmesan cheese if desired.(Note from Kalyn: This soup has a lot of complex flavors going on from the homemade chicken stock, roasted tomatoes, Italian Sausage, fennel, chickpeas, dried herbs, and frozen basil, but if you don't have every single ingredient I used, you could still use the basic idea here and come up with a pretty good soup.)
Heat 2 tsp. olive oil in large frying pan, add onions and saute about 5 minutes, then add garlic and saute 2-3 minutes more.While onions are cooking, combine stock, tomato sauce, slow-roasted tomatoes (or use canned tomatoes), dried basil, dried oregano, and ground fennel in large soup pot and start to simmer. Add onions and garlic to soup pot.In same frying pan you cooked onions and garlic, brown ground beef and turkey sausage (squeezed out of the links) until cooked through, about 10 minutes. Use the back of a turner to break up the ground beef and sausage into small pieces. When done, add ground beef and sausage to soup pot. Cover pot and simmer on very low heat for one hour.After an hour, add beans and simmer uncovered for 20-30 minutes. Add macaroni and simmer 30 minutes longer. (You may need to add a bit of extra water, depending on how tightly the lid fits on your pot.) When macaroni is done, add chopped fresh or frozen basil and cook 5 minutes. Serve hot. Can top with grated parmesan cheese if desired.(Note from Kalyn: This soup has a lot of complex flavors going on from the homemade chicken stock, roasted tomatoes, Italian Sausage, fennel, chickpeas, dried herbs, and frozen basil, but if you don't have every single ingredient I used, you could still use the basic idea here and come up with a pretty good soup.)
From Kalyn's Kitchen
