A SATISFYING SOUPThis pot roast soup is Italian style just by adding the tomatoes. Add tomatoes to anything and you can call it Italian style.I'm just kidding of course. This soup is actually something my grandmother made every Sunday to start her dinners.
The soup is filling and easy to make. I usually make it at least every two weeks. The kids just love it.
In the wintertime there's nothing better than sitting down with some Italian bread and warming up to a nice bowl of Italian style pot roast soup.
In order to fully enjoy this recipe, make sure you have plenty of parmesan cheese on hand.
INGREDIENTS
3 to 4 pound chuck roast with bone cut into pieces1 pound box of Acini De Pepe (Very small pasta) 8 carrots peeled and cut into chunks2 large yellow onions sliced5 stalks of celery cut into pieces3 or 4 or five cloves of garlic chopped2 15oz can of dices tomatoes1 15oz can of tomato sauce1 tsp of salt1 tsp of black pepper1/2 tsp of crushed red pepper flakes6 quarts of waterFreshly grated parmesan cheese
PREPARATION
Place meat, vegetables, garlic tomatoes and tomato sauce in a large pot with the 6 quarts of water.Season with salt, pepper and red pepper flakes.Bring to a boil.Reduce heat and simmer for 2 to 3 hours until meat is tender.Toward the last half hour cook the pasta until al dente.Drain pasta add a little bit of butter and set aside.With a slotted spoon remove meat. Trim fat, remove bone and shred the meat. Place meat back into pot.Place some pasta in a bowl and ladle in the soup. Top with parmesan cheese. I personally like a lot of cheese which makes the soup a little creamy.
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