We've been busy trying new recipes this week and to be honest, it's been exhausting. I had an idea to try to create a soup that resembles my favorite flavors in spaghetti but without the noodles since those aren't allowed right now. My husband and son weren't big fans of spaghetti squash a few days ago so that wasn't really an option either. This soup was pretty good. It satisfied my hunger for that spaghetti flavor and the only thing I would do differently is use only sausage because....well....I love sausage and think it's flavor would enhance this soup better than the ground beef.
Italian Soup
Makes a full crock pot - about 12 servings.
1 lb. ground beef, browned
1/4 lb. ground sausage, browned
4 Roma tomatoes
3 stalks of celery
1 medium onion
2 tsp minced garlic
1 can (14 oz) diced tomatoes, unsalted
32 oz vegetable broth (I used Kitchen Basics, unsalted)
8 oz fresh mushrooms, sliced
1/2 tsp basil
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp parsley
1/2 tsp oregano
1 tsp salt
1/4 tsp ground black pepper
8 oz can of tomato sauce
Directions: Brown sausage and ground beef in a skillet over medium heat. Place cooked meat in a crock pot. Chop Roma tomatoes and onions and place directly into the crock pot. Slice fresh mushrooms and celery and place directly in the crock pot. Place the remaining ingredients; minced garlic, canned tomatoes, vegetable broth, spices and tomato sauce. Place crock pot on low for 6-8 hours or until vegetables are soft.
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