The Cooking Process:
Heat a large skillet over medium-high heat.
Brown the Italian sausage on all sides, breaking it up with a wooden spoon. Remove and set aside, leaving the fat in the skillet.
Cook the ground beef in the same skillet; set aside after cooking.
Sauté the onion in the skillet until slightly browned, about 5 minutes.
In a slow cooker, combine the cooked sausage, beef, onion, and the remaining ingredients. Cover and cook on high for 6 hours.
Before serving, remove the Parmesan cheese rind.
This soup delivers a delightful makeover to the Italian-American stuffed pepper, with a harmonious blend of Italian sausage, basil, oregano, garlic, and a kick of red pepper flakes. The addition of a Parmesan rind infuses the soup with a rich umami flavor. Enjoy this hearty, comforting dish that simplifies a classic while keeping all its beloved flavors.”
My mother-in-law doesn’t love soup too much, but she scraped the bottom of the slow cooker on this one!
I assure you, the sauce is the secret weapon in this recipe
Chicken Patties
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Brought this out as a party appetizer, and everyone ate at least 4!
Trust me, the key to this dish is definitely the sauce!
Putting dish soap in the freezer can be beneficial.
If it were up to me, I’d relish this dish every day.
SAVORY MUSHROOM BEEF CASSEROLE
