Upstate New York gets mighty cold in the winter. I was playing around in the kitchen, wanting a hearty soup that would warm me up. This is what I came up with.
- 1 cup macaroni
- ½ pound bulk hot pork sausage
- 1 (28 ounce) can crushed tomatoes with Italian herbs
- 2 (14.5 ounce) cans beef broth
- 1 (4 ounce) package sliced fresh mushrooms
- 4 tablespoons butter
- 3 ounces chopped pepperoni
- onion powder to taste
- garlic powder to taste
- black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 1 Bring a large pot of lightly salted water to a boil; add the macaroni and cook until al dente, 8 to 10 minutes; drain.
- 2 Crumble the sausage into a large, deep skillet over medium heat; cook and stir the sausage until completely browned, 5 to 7 minutes.
- 3 Combine the cooked sausage, tomatoes, broth, mushrooms, butter, pepperoni, onion powder, garlic powder, and pepper in a large pot over medium heat and simmer 50 minutes; add the cooked macaroni and cook another 10 minutes. Sprinkle with Parmesan cheese to serve.
- Calories 423.9
- Carbohydrate 24.1 g
- Cholesterol 62.2 mg
- Fat 30.6 g
- Fiber 3.3 g
- Protein 14.9 g
- Saturated Fat 13 g
- Sodium 1179.6 mg
- Sugar 0.9 g
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