Instructions:
Sauté the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook for about 5 minutes, stirring frequently and breaking it up into smaller pieces with a wooden spoon.
Drain Excess Oil:
Remove the pot from heat and drain most (or all) of the excess oil rendered from the sausage. You can tilt the pot over the sink while straining with a lid.
Cook the Onions:
Return the pot to medium heat. Add the chopped onion and sauté for 2-3 minutes, stirring often.
Add Garlic and Oregano:
Stir in the minced garlic and oregano, cooking for an additional 1-2 minutes while stirring.
Incorporate Tomatoes and Broth:
Add the diced tomatoes and chicken broth, stirring to scrape up any bits stuck to the bottom of the pot.
Bring to a Boil:
Increase the heat to high and bring the soup to a boil. Then, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, stirring occasionally.
Add Pastina and Vegetables:
Stir in the pastina and mixed vegetables. Increase the heat to bring the liquid back to a boil.
Cook the Pasta:
Lower the heat to medium-low, cover, and cook for about 10 minutes or until the pasta is tender. Stir occasionally to prevent sticking.
Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper as needed.
Tips: When reheating, you may need to add water or more broth to thin the soup, as the pasta will absorb liquid over time.
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