Old-Fashioned Beefy Noodle Soup
Ingredients
- 2 tbsp avocado oil
- 1 lb ground sage pork sausage or ground italian sausage
- 1 medium onion, finely diced
- 1 15 oz can fire roasted diced tomatoes
- 2 16.9 oz cartons beef bone broth
- 1 cup frozen corn
- 1 cup frozen julienned carrots and peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp italian seasoning
- sea salt and pepper, to taste
- 1½ - 2 cups uncooked egg noodles
- grated parmesan cheese, optional for topping each bowl
Instructions
- In a large soup pot over medium-high heat, add the avocado oil and brown the ground sausage, onion, salt, and pepper until cooked through and fat has rendered.Add the tomato paste and Italian seasoning. Stir again.
- Add the beef bone broth, diced tomatoes, corn, carrots and peas, and bring to a boil.Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn the heat to medium-low and let the soup cook for 12-15 minutes, or until the noodles are al dente. Remove from heat and let the noodles continue to cook to your desired consistency.
- Serve with freshly grated Parmesan cheese.