Ski Soup

Name: Ski Soup
Ingredients: 1 lb sweet Italian sausage, bulk; 1 cup onion, chopped; 1 cup celery, chopped (warmed slightly in the microwave, about 1 minute); 2 cups cold water; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can crushed tomatoes; 2 (15 1/2 ounce) cans dark red kidney beans; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1/4 teaspoon black pepper; 1/4 teaspoon season salt; 2 teaspoons chili powder; 1/3 cup brown sugar; 1/2 lb ditalini, cooked per package instructions; 1 cup warm water; 3 tablespoons cornstarch

17 ingredients

9 steps

Ingredients

1 lb sweet Italian sausage, bulk
1 cup onion, chopped
1 cup celery, chopped (warmed slightly in the microwave, about 1 minute)
2 cups cold water
1 (15 ounce) can tomato sauce
1 (15 ounce) can crushed tomatoes
2 (15 1/2 ounce) cans dark red kidney beans
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon season salt
2 teaspoons chili powder
1/3 cup brown sugar
1/2 lb ditalini, cooked per package instructions
1 cup warm water
3 tablespoons cornstarch

Directions

1

Brown sausage in a 4 quart saucepan.
2

Add the onion and celery.
3

Simmer on medium heat until onion becomes soft; about 10 minutes.
4

Stir in the cold water, tomato sauce, crushed tomatoes, kidney beans, and Worcestershire sauce.
5

Add in garlic powder, black pepper, oregano, chili powder.
6

Stir in the brown sugar.
7

Simmer on low for 2-3 hours.
8

Wisk together the cornstarch and warm water until smooth. Pour into soup and stir until dissolved. Repeat until desired thickness.
9

Serve over cooked ditalini pasta.