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Italian meatball and pasta soup

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 500g lean Italian pork sausages
  • 1 brown onion, chopped
  • 2 celery stalks, chopped
  • 1 red capsicum, chopped
  • 1 1/2 cups Massel chicken style liquid stock
  • 430g can condensed tomato soup
  • 50g dried angel hair pasta, broken into pieces
  • 200g broccoli, cut into small florets


  • 1
    Cut 1 end from each sausage. Squeeze meat from casings. Discard casings. Using hands, roll meat into small meatballs.
  • 2
    Heat a non-stick saucepan over medium-high heat. Add meatballs. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Add onion and celery to pan. Cook, stirring, for 3 to 5 minutes or until soft. Add capsicum, stock, soup, meatballs and 1/2 cup cold water. Bring to the boil. Reduce heat to medium. Simmer for 7 to 10 minutes or until meatballs are cooked through. Add pasta and broccoli. Simmer for 3 to 5 minutes or until pasta is tender. Serve.

Source: taste.com.au


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