The leaves are changing color, the nights are cooler, nothing better than a cup of hot steaming soup and a crusty piece of sourdough bread.
1/2 lb spicy Italian sausage
4 cups water*
2 cups marinara sauce
1 beef bullion cube
3 cups vegetables (I used 1 cup each zucchini, corn and frozen peas)
2 Tablespoons parmesan cheese
1 1/2 teaspoon Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/4 teaspoon salt
couple grinds black pepper
1/2 cup small dried pasta
Brown and crumble sausage in a large soup pot until cooked through. Drain if a lot of fat remains in the pot. Stir in water, marinara sauce, beef bullion, parmesan cheese and seasonings. Bring to a boil, cover, then reduce heat and simmer for 10 minutes, or until vegetables are cooked through. Add in pasta and simmer, uncovered, until done.
*Pasta will soak up some of the liquid as it cools, so may need to add more water or beef broth when reheating.
The spicy marinara sauce and sausage gave this soup substance, while the veggies keep it light.