Vegetable, Bacon, Italian Sausage and Risoni Soup

It’s that time again where I have to use everything that was left over from the recipes I already posted. We do this exercise once in a while so nothing goes to waste, basically using all the bits and pieces on the pantry and vegetable bin which was either forgotten and unused as well as those used but never had been used again till now. We try to do this in the hope of clearing up and adding new stocks in, basically another fresh inventory on our pantry.


Today we are making a soup, I was planning to make a creamy one but we don’t have any milk or evaporated milk so I will make a tomato-based soup. Italian inspired, this soup is made with everything left over ingredients, starting from frozen Italian sausages and bacon, I also have a big container of frozen beef stock leftover from the Gomtang I made a while back, then some risoni/orzo leftover when I made this Italian Wedding soup plus some long-life vegetables in my fridge bin like carrots, leeks and celery. The only item that was really fresh here was basil.

All you need it just brown the meats, sauté the vegetables, boil the soup and you’re just 35 minutes away from a really simple and good soup.

Vegetable, Bacon, Italian Sausage and Risoni Soup
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 cup risoni
  • 2-3 pcs Italian sausage, casing removed
  • 6 pcs streaky bacon, chopped
  • 6 pcs dried porcini mushrooms, rehydrated and chopped
  • 1 cup corn kernels
  • 6 cups beef stock
  • 400 g can chopped tomatoes
  • handful basil, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 small stalk leek, chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • sea salt
  • freshly ground black pepper
  • olive oil
Instructions
  1. In a soup pot add oil then brown bacon pieces.
  2. Add the Italian sausage then cook for 2 minutes.
  3. Add garlic, onions, carrots, leeks and porcini then cook until vegetables start to sweat.
  4. Pour the beef stock, add the chopped tomatoes and basil, bring it to a boil then simmer for 20 minutes. Top up with water if necessary.
  5. Add the risoni and corn kernels then cook for 15 more minutes. Season with sea salt and freshly ground black pepper then serve.

 


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2 Responses

  1. Looks like a good dish to serve now as winter approaches in San Diego. Nice photo, too!

  2. mjskit says:

    Looks like a fabulous bowl of winter comfort.

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