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sunday’s soups… cheezy johnny marzetti

October 30, 2011
johnny marzetti soup

creamy johnny marzetti soup

alright so i’ve officially made, written and shot three recipes today because our friends sarah, joe & carl are coming into town tonight and will be here all weekend so i had to get the soup done especially for sunday since we will be at the seahawks vs. bengals game that day!  since i have such a jam packed day, i needed something quick and easy (and of course still delicious!).

marzetti soup

that’s where last night’s dinner came in.  last night i made what my mom always called “johnny marzetti”.  it’s basically macaroni pasta with a meaty tomato sauce.  so on the way home i picked up a pound of buffalo and a 30oz can of diced tomatoes.  i sauted half an onion and 2 cloves of garlic in a deep saute pan, then added the ground buffalo (i don’t eat beef so i’m always substituting).  once the meat was cooked, i added in the tomato and a handful of chopped basil and brought the whole thing to a simmer so they flavors could come together.  towards the end, when my pasta was done cooking, i added in about a 1/4 cup of panko bread crumbs, 1/2 a cup of grated parmesan, two tablespoons sugar, and a teaspoon of dried oregano (and of course, s&p to taste) to the sauce.  then i mixed the sauce with the pasta and there you have it!

marzetti soup 2

since i made the sauce with the whole pound of meat, we had about a quart’s worth of leftovers that i could play around with.  i also still have velveeta in the fridge from the mama’s macaroni & cheese recipe i posted a few weeks ago so i decided to use some of that as well!  the rest as they say is history!  this is definitely a thick, creamy soup, that without the noodles could almost be considered a dip, but it is delicious!!

makes about 4 cups

1 qt leftover pasta with a tomato based meat sauce

2 T butter

2 heaping T flour

4 cups chicken stock

1/2 cup velveeta cheese

melt the butter in a sauce pan.  whisk in the flour gradually, creating a roux.  let the roux cook for a couple of minutes over medium heat.  keep an eye on it and mix it up a bit every now and again so that it doesn’t burn.  then gradually start adding the stock in – making sure that your roux is incorporated well before adding more stock.  bring the stock to a boil, then down to a simmer and let it simmer for about 5 minutes.

add in your leftovers and let the whole mixture heat through for about 5-10 minutes or so.  add in the cheese, and mix until it melts into the soup.  season to taste and chow down!

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2 Comments leave one →
  1. Joanie Lauch permalink
    October 31, 2011 7:00 am

    Sara:
    I love your recipes. Am so impressed on your creativity!! Keep it up girlfriend, you are making your MOM so proud!!

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