Laurel's Wedding Soup

Name: Laurel's Wedding Soup
Ingredients: 8 cups chicken broth; 1 cup pearl pasta; 1 lb sage sausage; 1 cup diced carrot; 1 cup summer squash; 1 cup green summer squash; 2 cups kale, chopped; 1 cup chopped mushroom; 12 cup fresh basil; 12 cup fresh oregano; 2 tablespoons cornstarch; 1 teaspoon salt; 12 teaspoon pepper; 1 cup crouton

14 ingredients

4 steps

Ingredients

8 cups chicken broth
1 cup pearl pasta
1 lb sage sausage
1 cup diced carrot
1 cup summer squash
1 cup green summer squash
2 cups kale, chopped
1 cup chopped mushroom
12 cup fresh basil
12 cup fresh oregano
2 tablespoons cornstarch
1 teaspoon salt
12 teaspoon pepper
1 cup crouton

Directions

1

heat broth to low boil,shape sausage into 1 t. sized meatballs, brown in
2

skillet, add to broth, add carrot, summer squash,kale, mushroom,and pearl pasta, boil on low boil for fifteen minutes, add chopped oregano and basil,.
3

stir corn starch in 1/4 c cold water and add to mixture, salt and pepper to.
4

taste, serve over croutons.