Meatloaf Soup

Earlier this month, I made one our fave comfort meals, Mary’s Meatloaf.

The thing was, even with my mom-in-law staying with us, that eight inch square pan o’ tasty meatloaf, was too much for us. and my husband is not a huge fan of leftovers (or meatloaf sammiches), so I went on to da google to see what I could do.

Spaghetti sauce was out, my mom-in-law finds pasta a bit of a challenge, but, hey, leftover meatloaf soup?

Yeh! We can do this!

•Leftover meatloaf, chopped
•1 tbsp olive oil
•1 onion, diced
•2 cloves garlic, minced
•1 tbsp Sherry Peppers Sauce*
•2 cans fire-roasted diced tomatoes
•2 cups chicken stock
•2 cups beef stock
•1 bag frozen pearl onions
•1 bag frozen peas and carrots
•1 bay leaf
•1 tsp Italian seasoning
•1 tsp dried parsley
•1 tsp seasoned pepper
•1/2 tsp dried Thai basil
•1/2 tsp steak seasoning
•1 tbsp Sherry vinegar

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Add the olive oil to a large pan over medium heat, then add the diced onion and Sherry Peppers Sauce.

Cook, stirring often, for about ten minutes, until the onions are tender.

Add the tomatoes, chicken and beef stock, the pearl onions and peas and carrots.

Add the seasonings and bring to a boil.

Reduce the heat, cover, and simmer for twenty minutes.

Stir in the crumbled meatloaf and the pasta, return to a boil, then cover and simmer for another twenty minutes, until the tortellini is tender and the soup is nicely heated.

Give the soup a taste and, as I do with most any soup or stew, stir in one tablespoon of sherry vinegar before serving.



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