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Sheetpan Noodle Soup – DRAWING WINNER

April 27, 2021 //  by Jeanette Hardison

Recipe by Marvel, of Corvallis:

MONEY SAVED: $10+

“A couple of nights ago we cooked up a ‘sheetpan’ dinner. (H/T New York Times — grab a bunch of stuff, in this case, chopped-up veggies, a couple of andouille sausages and a few cubes of feta, coat it in a little EVOO and spices then blast away at 400 for 20-some minutes.)

We ate the yummy stuff over egg noodles and enjoyed ourselves, u-bet. But even better: last night we chopped up the leftover sheetpan stuff then tossed ’em (plus some leftover egg noodles) into a pot of chicken broth and VOILA! A wonderful good-n-spicy soup! YUM!”

INGREDIENTS & DIRECTIONS:

Leftovers from sheetpan roast veggies & sausage described above…

  • 2 andouille sausages, sliced
  • 2 small crowns broccoli, broken into medium florettes
  • 1/2 onion, chopped
  • 6 small red potatoes, quartered
  • 1 medium tomato, chopped
  • 4 oz crumbled or cubed feta cheese
  • 2 T extra virgin olive oil
  • salt & pepper & red pepper flakes to taste

AND

  • 8 oz egg noodles cooked according to package instructions

NEXT-DAY LEFTOVER SOUP:
Combine all of the roasted/cooked leftovers above with 4C chicken or vegetable broth and heat through.

ALSO NOTE: unless the potatoes are really young (fresh from the garden), they’ll need to be par-cooked (e.g., 5 minutes in the microwave) before heading to the oven.

Category: Recipes

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Next Post: Mac-n-Leftover Squash-n-Cheese – DRAWING WINNER »

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