How to make homemade soup simply “souper”

Tips on noodle soups: When making noodle soups, do not cook the noodles separately. Add noodles as the final addition, and cook until tender, allowing the noodles to take on the flavour of the soup. Noodles that are cooked separately will lack flavour and break down when added. If you plan on freezing your soup, don’t add the noodles. Instead add them once it has been thawed and brought back to a boil. The noodles will taste much fresher this way.


1 tbsp. olive oil
1 large onion, chopped
2 celery stalks, sliced
2 carrots, chopped
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
4 c. beef broth
1-1/2 c. cabbage, shredded
1/4 c. fresh parsley, chopped
1-1/2 tsp. dried basil leaves
1-1/2 tsp. dried oregano leaves
1 c. small pasta shells, uncooked
1 (19 oz.) can kidney beans, drained
Parmesan cheese, grated

Step 1: Cook onion, celery, carrots and garlic with olive oil in a large saucepan for 10 minutes, stirring occasionally. Add tomatoes, broth, cabbage and seasonings.
Step 2: Cover and simmer for 15 to 20 minutes. Stir in remaining ingredients. Cook for 20 minutes, stirring often.
Step 3: Serve with grated Parmesan cheese.

Staff recipe from Gateway Group’s 50th Anniversary Cookbook, 2015
Dan Ulici,  Engineering Dept.

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Hearty Italian Soup