I’ve been making this stew for so many years now, I’ve lost count. The original recipe is mostly my mother’s and I’ve tweaked this version slightly for the freezer. Instead of referring back to my scribbled notes each time, I’m posting an update here just for me. If you have need of a HUGE recipe for a fantastic Italian Soup, this is for you too! If you have no need for a ginormous batch of this soup, I recommend making no more than half of this recipe, possibly even reducing it to a quarter of this size.
Remember the warning on my Spicy Five Bean Chili with Steak and Sausage? This recipe makes even more. It fills my TWELVE quart pot within two inches of the top. Why so much soup? Because, this is my family’s favorite soup. My husband takes it to work with him for lunch at least once a week. Every single one of my boys requests this soup over all others and they eat every bite of it each time it is served. I keep 2 cup containers of this soup stacked in my freezer year round. This batch made enough for me to take a meal to a friend, serve my family and still stack 10 more servings in the freezer.