Marinara Soup
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Author: Cris Status: published Published: Oct 12,2009 license cc-by-nc-nd tags:
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Share on TwitterThis is almost too thick to call a soup. I would go with Rachel Ray's name of "stoup". I've made this a lot, but I'm surprised I've never uploaded it as a photo recipe. Enjoy!
1 jar of your favorite spaghetti sauce (or you can make your own)
1 green pepper, diced
1/2 cup of carrots, diced
1 small onion, diced
2 cloves of garlic, minced
1/2 cup of pasta (or any bits and pieces you might have in boxes)
2 boneless skinless cooked chicken breasts (or other meat of your choice)
1 can chicken broth
olive oil
salt & pepper
crushed red pepper
parmesan cheese
Add two tablespoons of olive oil to a medium sauce pan. Add in the diced pepper, onions, carrots, and garlic. Toss in two or three pinches of salt to help the veggies saute.
Once the veggies has softened and the onions are translucent add in your can of chicken broth and your jar of your favorite spaghetti sauce. At this point also add your pasta. This is a good recipe to use up any left over uncooked pasta you might have sitting around. Salt and pepper to your liking. Also add any crushed red pepper to your liking as well. Cover and bring to a boil for about 10-15 minutes. If the soup starts to get to thick you can add more chicken broth or water to thin it out to your preference.
The pasta should be done before adding your meat. Taste a piece of it to make sure it's at least al dente. Once the pasta is ready add the chicken. You can substitute Italian sausage or even mini meatballs if you'd like.
Makes 4 to 6 servings.
