"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Italian Soup, by Joan Erps, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. mild pork sausage 1 medium green pepper, chopped 1 medium onion, chopped 2 8 oz. cans diced tomatoes 2 8 oz. cans tomato sauce 3 cups water 1 tbsp. chicken boullion 3/4 tsp. garlic powder dash fennel seed (optional) 3/4 cup shell macaroni or other small pasta grated mozzarella cheese
Brown sausage and drain. I add the spices when I brown the meat. Saute pepper and onion. Add all except the pasta to stock pot. Cover and simmer l 1/2 hours. Add macaroni and cook 10 minutes more. Serve with the cheese.
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