Print Recipe

Leftover Soup

Total Time40 mins

Ingredients

Base Ingredients

  • 2 lbs lean ground beef or italian turkey sausage
  • 3 cloves garlic or FlavorGod’s Garlic Lovers seasoning to taste
  • 1/4 c fresh chopped basil {dried will work in smaller quantity}
  • 1-2 cans diced tomatoes drained{Rotel for extra heat}
  • 1 12 oz can tomato sauce {or leftover pasta sauce}
  • 8 c chicken broth + more for reheating later
  • 4-8 oz pasta – either broken lasagna noodles or small pasta like ziti or shells

Add ins

  • Other meat to swap for ground beef. This week we used 1 lb ground beef and 1 packaged of diced spicy jalapeno sausage that we had in the freezer.
  • Any leftover veggies. We used 2 carrots 1 stalk celery, 1 red bell pepper, 1/2 onion, about 12 cherry tomatoes, and 4 oz mushrooms, all diced. Anything you might put in a minestrone soup would be good, though – zucchini, squash, eggplant…
  • 1 6 oz can tomato paste {for a thicker tomato soup}
  • Cottage cheese ricotta, or mozzarella

Instructions

  • Spray cooking spray in a dutch oven or large stockpot. Brown meat over medium heat. Drain and set aside.
  • Sautee veggies fresh veggies {excluding tomatoes} over medium heat until tender, about 5 minutes. Season with salt + pepper + garlic powder {we use FlavorGod’s Garlic Lovers but you could also use fresh garlic} + basil.
  • Add tomato paste, if using and stir until darkened, about 2 min.
  • Add browned meat, tomatoes and tomato sauce, and chicken broth and bring to a simmer. Uncover and cook until slightly reduced, about 5 min. Add uncooked pasta and simmer until pasta is cooked, about 15 min. To cut down on total cook time, cook the pasta while you cook meat and veggies, and add in fully cooked.
  • Stir in cottage cheese, if using, and simmer 2 more minutes. Serve with ricotta or mozzarella on top, if using.