This is probably my husband’s favorite thing I cook. It is an adaptation from a recipe in one of his old Dragon Lance books.
We make no pretense about our dorkiness.
We have been making it for years, changing things here and there, until this last time, and it was decided to be perfect. It is one of those great dishes to make at the end of a day when you realize you have had no vegetables, and want to make up for it with one meal. To its disadvantage, it has many ingredients,
and takes a bit of time to put together, but it is definitely worth the effort. Continue reading, and I’ll share some shortcuts I’ve discovered along the way.
To start, chop an onion and throw it into the bottom of a large pot. Grab some spicy Italian sausage and put it into the pot with the onion. I use turkey sausages and cut them out of the casing so it cooks up like ground beef.
While the meat is browning, chop up a couple of cups of celery,
a few carrots,
and some mushrooms. I buy the pre-washed and sliced mushrooms as a shortcut. You can do the same for the carrots, and I frequently do. Today, I just had whole carrots in the fridge already.
Chop up half of a green pepper and throw it in, too.
Now you need 5 cups of cabbage. For the longest time I chopped up a head of cabbage. It took a long time, made a mess, and was the primary reason I didn’t make this dish as much as my husband would like. Then one day, while shopping for ingredients I had an epiphany: coleslaw mix is pre-shredded cabbage. Score one for Elizabeth.
Dump the whole bag into the pot. It is starting to get crowded in there. Every time I make this I worry that there won’t be enough room. There always is. Cabbage really cooks down, like spinach.
Take a deep breath. I realize it feels as if you have emptied the entire refrigerator into this pot already, now you just have to give it some flavor. Oh wait, I forgot you need to add some pasta.
Flamestrike Soup adapted from a recipe in Leaves from the Inn of the Last Home
Prep Time: 30 minutes Cook Time: 30-40 minutes Servings 12-15
1 lb spicy Italian sausage
1 small onion, chopped
2 cups celery, chopped
4 large carrots, chopped
2 cups of mushrooms, sliced
½ green bell pepper, chopped
5 cups cabbage, chopped (I use coleslaw mix)
5 cups tomato juice
5 cups chicken broth, low sodium
1 cup pasta (macaroni, penne, egg noodles all work great. I use Barilla Plus)
juice from a large lemon
2 Tbsp worcestershire sauce
2 tsp Italian seasoning
1 tsp salt
black pepper to taste
Remove all casing from the sausage and brown in the bottom of a large pot with the onion. Add celery, carrots, mushrooms, green peppers, and cabbage. Allow to cook for a minute or two and mix well. Add tomato juice and chicken broth followed by the lemon juice, worcestershire sauce, Italian seasoning, salt and pepper. Mix well to combine seasoning. Cover and bring soup to a boil. Reduce heat and continue to simmer for an additional 30-40 minutes until all vegetables are tender.