Hearty Squash Soup


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Serves | Prep Time | Cook Time

Why I Love This Recipe

This recipe came about last fall when I felt an urge to make a thick soup with whatever I found in my refridgerator. It turned out so good, I did not really expect it to taste so good, and the smell was amazing. It's special because I surprised myself with such a tasty result.


Ingredients You'll Need

1 Rutabagas chopped
1 bunch leeks chopped
10 baby carrots chopped
2 potatoes diced
4 cups or more vegetable stock
3 chicken stock boillions
1 medium onion
3 cloves garlic
Black pepper,
salt to taste
Smidge of Nutmeg


Directions

In large pan, cook beef and sausage over medium heat until browned. Add garlic, onion and green pepper and cook 3-4 minutes or until onion and green pepper are softened. Drain off fat. Add broth, tomatoes, salt, and Italian seasoning; heat to boiling. Stir in pasta. Cook over medium heat about 12 minutes, or until pasta is cooked. Stir in Parmesan cheese. Place soup in 4 bowls. Sprinkle each bowl with mozzarella cheese.


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