Ingredients

The following ingredients have 10 Servings
  • 1 ½ pounds Italian sausage1
  • 1 ½ cups diced white or yellow onions
  • 6 garlic cloves (minced)
  • 1 tablespoon dried Italian seasoning
  • 6 ounce can tomato paste
  • 2-14.5 ounce cans diced tomatoes (undrained)
  • 6 cups chicken stock2
  • 8 ounce package mafalda pasta or mini lasagna noodles3
  • Salt and ground black pepper (to taste)

Instruction

  • Heat a large pot over medium heat. A Dutch oven works well.
  • Add sausage and cook, breaking into pieces as it browns, about 5 minutes.
  • Drain all but 1 tablespoon of grease from the sausage and return sausage to pot.
  • Add diced and cook until softened, about 5 minutes.
  • Stir in garlic and Italian seasoning. Cook for 1 minute.
  • Add tomato paste and stir in.
  • Cook for about 3 minutes, or until the tomato paste becomes a deep rust color.
  • Add diced tomatoes and chicken stock. Stir to combine.
  • Bring to a boil.
  • Reduce heat, cover, and simmer for 30 minutes.
  • Add dry mafalda pasta and cook until al dente. Don’t overcook or the pasta will get mushy and absorb too much of the soup liquid.