Alicia's Everything Soup

Name: Alicia's Everything Soup
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8 or more
Ingredients: 1 lb italian style sausage, cut into bite size or smaller pieces; 4 boneless pork chops, trimmed and cut into bite size or smaller pieces; 2 jar(s) meatless spaghetti sauce; 3 can(s) tomato sauce, plain; 4 c vegetable stock or water; 2 c frozen spinach, thawed; 3 clove garlic, minced; 2 can(s) diced tomatoes, plain with juices; 1 1/2 large vidalia onion, roughly chopped; 2 large green bell peppers, chopped; 1 large red bell pepper, chopped; 2 stalks celery, chopped; 1 large carrot, peeled and chopped; 8-10 button mushrooms, sliced thin; 1 can(s) sweet corn, drained; 1 can(s) red kidney beans, not drained; 1 can(s) french cut green beans, drained; 1 can(s) diced potatoes (or 2 large potatoes, peeled and diced fine); 2 Tbsp italian seasoning; 1 tsp salt and pepper; 1/2 tsp onion powder; 1/2 tsp dried basil; 1/2 tsp dried thyme; 1/4 tsp cumin; 1 tsp dried parsley flakes; 1/4 tsp cayenne pepper (optional); 1 lb orzo or other small pasta, slightly undercooked; 1 c shredded parmesan and romano cheese

By Alicia .
@Shezzyla

This started as an Italian style fagoli, and has turned into a "raid the pantry" kind of soup. It is a favorite when I make a meal for a lot of people or to take to a potluck. Never tried it in the crock pot, but I don't think mine is big enough!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

8 or more

Prep:

30 Min

Cook:

4 Hr 30 Min

Ingredients

1 lb

italian style sausage, cut into bite size or smaller pieces
4

boneless pork chops, trimmed and cut into bite size or smaller pieces
2 jar(s)

meatless spaghetti sauce
3 can(s)

tomato sauce, plain
4 c

vegetable stock or water
2 c

frozen spinach, thawed
3 clove

garlic, minced
2 can(s)

diced tomatoes, plain with juices
1 1/2 large

vidalia onion, roughly chopped
2 large

green bell peppers, chopped
1 large

red bell pepper, chopped
2

stalks celery, chopped
1 large

carrot, peeled and chopped
8-10

button mushrooms, sliced thin
1 can(s)

sweet corn, drained
1 can(s)

red kidney beans, not drained
1 can(s)

french cut green beans, drained
1 can(s)

diced potatoes (or 2 large potatoes, peeled and diced fine)
2 Tbsp

italian seasoning
1 tsp

salt and pepper
1/2 tsp

onion powder
1/2 tsp

dried basil
1/2 tsp

dried thyme
1/4 tsp

cumin
1 tsp

dried parsley flakes
1/4 tsp

cayenne pepper (optional)
1 lb

orzo or other small pasta, slightly undercooked
1 c

shredded parmesan and romano cheese
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How to Make Alicia's Everything Soup

Step-by-Step

Trim the fat off the pork chops and cut into bite size or smaller pieces. For the sausage, I don't completely thaw so they are easier to cut to size.
In a very large pot (not on heat yet) stir together jars of spaghetti sauce, tomato sauce, vegetable stock (or water), canned tomatoes, thawed spinach, garlic, Italian seasoning, onion powder, basil, thyme, cumin, parsley, cayenne and salt & pepper.

Turn on to a medium-low heat and stir in the pork chops and sausage. Bring to a simmer and turn down heat.

Cook about 2 hours stirring occasionally, making sure it stays at a simmer.
Add onions, peppers, celery, carrots, mushrooms and corn. If you are using fresh potatoes add them now as well.

Turn up heat slightly and keep simmering about another hour to 1 1/2 hours until vegetables are very tender.
Cook pasta according to package directions until it is slightly under-cooked.

Add kidney beans, green beans, canned potatoes and pasta. If soup is looking too thick add hot water 1/2 cup at a time until it is more of a soup consistency.

Simmer about another 30 minutes.
When serving, top with shredded Parmesan and Romano cheese and diced green onions on top.