With the coming of much cooler fall and inevitably winter weather what better time for a good bowl of soup. I came upon this recipe a few years back and we certainly do love it. Although the recipe calls for 4 Serrano peppers diced you will love the taste, but certainly NOT experience very much of the heat. The recipe also calls for Italian Sausage which imparts a delicious flavor, but if you desire you can use any good quality smoked sausage to your liking.
8 ounces Italian Sausage, skinned and browned
2-5 Serrano Peppers, diced depending on taste
2 cloves garlic, chopped
1 roasted bell pepper, chopped
1 12 ounce can tomato sauce
1 can chicken broth
1/2 cup fresh basil
1 cup small pasta shells
Shredded Parmesan or Romano cheese for serving
Heat a soup pot to medium heat and add slice Italian Sausage and Serrano peppers. Stir and cook for 7-8 minutes or until sausage is mostly cooked through. Add garlic and cook another minute, stirring. The amount of Serrano Peppers you use depends on your tastes. You need at least two for taste, but after that it all depends on how much heat you want. I'm old and I usually use 3-4.
Simmering before shells added
Add the remaining ingredients and bring to a quick boil. Don't add the pasta shells till about 1 hour prior to serving. Reduce heat immediately when achieving boil and simmer while stirring for 15 minutes; until pasta is nice and soft and the flavors when tasted have developed. Serve with Parmesan or Romano Cheese grated on top and garlic bread on the side with a nice salad.
"Good manners; the noise you don't make when you're eating soup"
Bennett Cerf
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