Yum, my most two favorite foods, soup and pasta.  These are the two foods that I could eat everyday.  When combined together,  I’m in heaven.

 So easy to make and you can make it easier by finding your own shortcuts and then making more so you have enough for a couple of days.  Soup is ALWAYS better the second day.  Give this a try and let me know what you think.

Here are some of the ingredients you’ll need.  1 litre of your favourite pasta sauce, store bought or homemade, a 28 oz. can of tomatoes, your choice, a 900 ml. box of soup, approximately 2 cups…

Homemade or store bought meatballs, I added 30 but they were small…

1 chopped onion…

2 tablespoons of tomato paste…

1/4 cup chopped parsley…

3-4 cloves of garlic.

Into a stockpot add a couple of glugs of olive oil and cook onions for about 5 minutes.

Then grate garlic into the onions and fry for a 1/2 minute.

Next add the pasta sauce, soup and tomatoes and use an immersion blender to take out all the lumps.

Add the parsley and do the same.  Season with salt and pepper.

Finally add the meatballs and simmer about 45 minutes.  I left the pot uncovered so the soup would thicken but you certainly can cook this with a lid on.

I have a jar of bits and pieces of pasta, I took about 2 cups and boiled it to al dente in a separate pot.  You can during the last 10 minutes of cooking the soup, add your pasta into the soup.  The only thing I find with that is that if you have any leftovers your pasta will go really soft and limp and soggy.

When the pasta is cooked I like to add some sauce, 1 tablespoon of butter and Parmesan cheese to it with a little of the reserved pasta water.  This also prevents the pasta from sticking together. Then when I’m ready to serve the soup, I add the pasta to the bowl along with some grated mozzarella cheese.  Next I ladle the soup over top and mix.

MMMMMM!  So good. Add more parmesan cheese or even mozzarella cheese if you like, but for me I always add pepperincino, crushed chilies.  Love my spices.  As they say, “Try it you’ll like it.”

RECIPE

INGREDIENTS

1- Litre Jar Of Pasta Sauce

1- 28 Oz. Can Of Tomatoes

1-900 Ml. Of Chicken Soup

2 Tablespoons Of Tomato Paste

1/4 Cup Of Parsley

1 Chopped Onion

3-4 Cloves Of Grated Garlic

Meatballs, Amount Is Up To You

1/2 Cup, Grated Parmesan Cheese, Plus Extra

Mozzarella Cheese, To Taste

2 Cups Cooked Pasta

1-2 Tablespoons Butter

Pepperincino, To Taste

Salt And Pepper T

PREPARATION

Fry onions in olive oil, add grated garlic and fry for a couple of minutes, minding that the garlic doesn’t burn.  Add beef cubes and fry until browned.  Add all of this into a slow cooker along with 4 cups of water, bay leaves, thyme, soy sauce, worcestershire sauce and tomato paste.  I also added 1 whole carrot and whole rib of celery. These can be discarded at the end or cut to stay in the stew. Doing this to make a nice broth.   Stir and place the lid on slow cooker.  Turn on high or 7-8 hours.