Richard’s Famous Nonnie’s Saturday Soup

Richard’s Famous Nonnie’s Saturday Soup

Made it with: 
Richard’s Famous Nonnie’s Kitchen Italian Seasoning and
Richard's Famous Original Garlic Salt or Salty Sea Garlic Salt

We all looked forward to lunch at Nonnie’s house when she would serve us a warm bowl of flavorful “Saturday Soup.” You won’t believe how easy it is. When you make your favorite meat sauce (Bolognese) for pasta night, make enough sauce for leftovers.

For your Bolognese sauce, simply replace the garlic in your favorite recipe with Richard’s Famous Original Garlic Salt (to taste). Add to the tomato sauce as it simmers. Replace the assortment of herbs in your recipe with Nonnie’s Kitchen Italian Seasoning.

Whenever the aroma from a pot of this soup fills our home, it brings us right back to those wonderful days around her table. Food memories are incredibly powerful and delightful, filled with love for those who cared to feed us well.

Ingredients

> Leftover Bolognese Sauce which was made with: 
Richard’s Famous Nonnie’s Kitchen Italian Seasoning and
Richard's Famous Original Garlic Salt

>1 32-ounce box of no-MSG chicken broth 
   (or more if you have a lot of leftover sauce)
> fine egg noodles
   Nonnie called these “tiadelle” which must be Italian dialect.
  You could use any kind of small pasta or macaroni you prefer.
> grated Paremsan cheese

Directions
In a large pot (don’t use an aluminum pan as this reacts with the acid in the tomatoes), add the chicken broth and leftover meat sauce. Bring to a boil.

Add the fine egg noodles to the soup and keep at a low boil until done, usually around 6-8 minutes. If the soup thickens too much, simply add more broth and return the soup to a boil. Season to taste, if needed, with more Garlic Salt or Nonnie’s Kitchen Italian Seasoning.

Let the soup cool slightly and ladle into soup bowls. Pass the grated Parmesan cheese and serve with a crusty rustic bread, if desired.