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.