Soup On Tuesday: Week 5

Another winter Tuesday has come and gone...and although it was the night to make soup, it was not the night to blog.

I took Bekah to her knitting class yesterday, all the while sniffling and sneezing.  After class, although I felt like returning home, we headed to Goodwill, the fabric shop, the library, the gas station, and Panera (to pick up a loaf of bread, because the baker was sniffling too)...and I was waning. 

Arriving at home, I began to make the soup that I had planned, relieved that it was relatively easy and would come together quickly, because I was also planning to crash immediately after dinner.  We all loved this recipe; in fact, it was one of our favorite new soups! 

And then crash I did...on the sofa with the television and the lap top and a cup of coffee and a box of tissues and a blanket. 

Today, I am moving slowly, but feeling much better.  And I thoroughly enjoyed a bowl of leftover soup for lunch.

Tonight's Last night's soup...

Ingredients: 1 lb. bulk Italian sausage 1 large onion, sliced vertically into crescents 6 cups beef broth 1 28-oz. can diced tomatoes 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon black pepper 3 small zucchini, cubed 2 ounces vermicilli, broken into 2-inch pieces 2 tablespoons grated Parmesan cheese Directions: Cook Italian sausage and onion until sausage is no longer pink and onion is tender. Add beef broth, tomatoes,oregano, basil, pepper; bring to a full boil.   Add zucchini and vermicilli.  Cover and continue to cook until soup is simmering, stirring occasionally to prevent pasta from sticking.  Before serving, stir in Parmesan.    Note:  In my own bowl, I added a sprinkling of crushed red pepper and a little shaved Parmesan.