Italian Meatball and Pasta Soup

Ingredients (serves 4)

• 500g lean Italian pork sausages
• 1 brown onion, chopped
• 2 celery stalks, chopped
• 1 red capsicum, chopped
• 1 1/2 cups chicken stock
• 430g can Campbell's Rich Tomato Condensed Soup
• 50g dried angel hair pasta, broken into pieces
• 200g broccoli, cut into small florets

Method

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.

Notes

• 
  Try beef and cracked pepper or spicy lamb sausages in the soup instead of pork.

edients (serves 4)

• 375g extra-lean Italian-style sausages
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 medium red capsicum, chopped
• 1 tablespoon chicken stock powder
• 400g can chopped tomatoes with basil and garlic
• 1/2 cup dried macaroni pasta
• 300g broccoli, cut into small florets
• 1 tablespoon finely chopped fresh basil leaves
• Finely grated parmesan cheese, to serve

Method

1. Squeeze meat from sausages. Roll heaped teaspoons meat into balls.
2. Heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook for 5 minutes or until onion has softened. Add stock powder, tomato and 5 cups cold water. Bring to the boil. Add meatballs and pasta. Reduce heat to medium-low. Simmer for 10 minutes. Add broccoli. Simmer for 5 minutes or until pasta is tender and meatballs cooked through. Stir in basil. Serve with parmesan.