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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.


  • 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


  • 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.

Categories: Misc. Soup/Stew  Soup 
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