This hearty bowl of Italian Maccheroni Soup with Sausage is one of the many beautiful things to come out of Italy. Along with pizza and gelato of course! If you had never heard of this fulfilling sausage soup before today, then you’re in for a pleasant surprise.
The soft chew of the meat meets the pull of the pasta, to make a glorious combination. Cook this soup on days when you need a little pick me up, or on those days when you want to celebrate. The comfort remains constant no matter what.
Maccheroni Soup with SausagePrint
- 1 ounce Porcini Mushrooms (dried)
- ½ Red Onion (finely chopped)
- 1 Carrots (diced)
- 1 Celery Stalks (deiced)
- 3 tbsp Clarified Butter / Ghee
- 8 ounces Pork Sausage (mild)
- ¾ Pound Fresh Tomatoes (coarsely)
- Salt (to taste)
- Cooking pot
- In a bowl, add dried porcini and 2 cups of water. Let it soak for 15 minutes or more
- Prepare the vegetables and sausages. You can start by finely chopping the onions, and keeping it aside in a bowl
- Cut carrots and celery stalk into an ⅛ - inch dice and combine with the onions
- Peel and cut the tomatoes coarsely
- Cut the sausages into small pieces and keep aside
- In a large pot or vessel, add butter and heat over a medium-high flame
- As the butter starts melting, add the chopped onions, carrots and celery. Saute them until they start browning, which should take roughly 5 minutes
- Add sausages, and cook for 1 - 2 minutes or until the meat starts to lose its rawness. Break up the larger pieces so they’re fully mixed in
- Remove the soaked porcini out of water, and squeeze out the water in it. Rinse it under running water, and chop coarsely. Keep the soaked water aside to use in the soup later.
- Add procini to the pot, along with tomatoes. Mix well
- Add salt according to your preference, and keep stirring for about 2 minutes
- Strain the porcini soaked water using a metal strainer, and add to the simmering soup
- Add 2 ½ cups of water and cover the pot
- Once it starts boiling, reduce the heat to a medium flame and let it simmer for about 30 minutes
- Add pasta to the soup, and let it cook until it turns al dente, which could take ___minutes
- If the soup seems like it’s lacking water after the pasta is cooked, add a little bit to make the soup slightly runny. Don’t add too much however, since the soup is best enjoyed thicker.
- Serve with some toasted sourdough!
For this Italian sausage soup, toasted sourdough is a lovely accompaniment. The myHoogah team dove right into the dish by breaking apart pieces of sourdough and dipping it into the soup. We scooped out pieces of meat and macaroni, stuffed our mouths, made a mess and had the time of our lives! It was a hoogah afternoon, well spent. We want you to create this hoogah as well! Let us know if we were successful in helping you. 🙂
You can serve it along with some toasted sourdough by the side to make the meal hearty!
To add a little Italian touch to the soup, you can sprinkle some grated Parmesan cheese on top.
The soup is best served when it is made on that day. However, you can store it for a day in the fridge. Make sure to pack it in an air tight container before you store it.