Wednesday, October 12, 2011

Olive Garden-Type Soup

Since it was cool and rainy yesterday, I made this soup for supper.

Ditalini Soup
1 pound Hamburger or sausage, cooked and crumbled
1 cup Ditalini, uncooked
1/2 cup Celery, sauteed
1 package Lipton Onion Soup Mix
1 28 oz. can Tomatoes
1 15 oz. can Red Beans
1 15 oz. can Pinto beans
1 15 oz. can Black beans
1 teaspoon Italian Seasoning
garlic or garlic salt to taste
Water or Tomato Juice to thin
Cook and crumble meat. Sometimes I use 1/2 pound only. Cook ditalini macaroni and drain. Saute' celery a little so it won't be so crunchy. In a large pot, make the onion soup as directed for a base to the soup. I squeeze the tomatoes into the onion soup after it has simmered for a while. Then I add the undrained canned beans, celery, garlic, pasta, meat, and Italian seasoning. If it looks too thick add some tomato juice or water to thin. Simmer for a little while longer and serve.

Servings: 12
Preparation Time: 1 hour
Notes: This soup is best when its just made. I keep it in the refrigerator or freeze it and it's OK, but better the first day. The beans I listed are just a suggestion. Use any combination of two or three beans that have a good color contrast.
I now use Hunts Diced Tomatoes with Basil and Garlic instead of regular tomatoes.
Serving Ideas: Serve with homemade cheese bread.
Categories: Soups And Stews


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