Ever had one of those months where there is more month than money in the budget? Phew! It’s not just me. This past month was one such situation around here, due to some unexpected expenses that cropped up. (This is why we have an emergency fund. It’s not for if it rains, but when it rains.) See also moments where Momma is grateful to have had the foresight to keep a well-stocked pantry. When I realized we were at the end of the groceries budget for the month, it was time to shop that pantry.
Now, personally, I happen to love the pantry cooking. It’s like being on an episode of Chopped, usually with a side dash of Cutthroat Kitchen thrown in. What can I possibly make with what’s at hand?
This month, I managed to whip up an Italian sausage soup with pasta that was astonishingly delicious. I’m still just gonna call it Pantry Soup. Taste is what matters, of course, but I’m also really proud of the improvisation I managed to pull off.
We had two hot Italian sausages left from a Coral Pasta night. Fire-roasted diced tomatoes. A box of Kraft mac & cheese spirals. A bag of frozen mixed vegetables. A little homemade stock that needed to use or freeze ASAP. Oh and onions. I always have onions. Taking the sausages out of the casings and breaking it up isn’t the most original thing. What I’m giddy about is having the idea to use the pasta from the mac & cheese box, then saving the cheese powder to make broccoli cheese soup later. Let that be the lesson from the Pantry Cooking Challenge: you don’t have to use a product as intended or in its entirety.
Ingredients
- 8 oz Italian sausage
- 1 bag of frozen mixed veggies
- 1 small onion, diced
- 1 can fire-roasted diced tomatoes
- 1 box mac & cheese, pasta only
- 4 cups chicken stock
- 1 T Italian seasoning
- salt and pepper, to taste
Instructions
- Brown sausage and onions in a medium pot in whatever oil you have at hand. Just enough so things don’t stick to the bottom.
- Deglaze the pan with stock (or broth) because something’s still gonna stick. It’s called fond and super tasty.
- Add remaining ingredients, except the pasta, and bring to a boil Once boiling, reduce to simmer for 15 minutes.
- Return soup to a boil, add pasta, and boil for 8 minutes.
- Serve with a sprinkle of Parmesan cheese, crackers, toasty bread, and/or a salad.
Happy eating and creative cooking! Momma
