Summary

Ingredients

• 500 g ribbon noodles or penne
• 1 bag soup (sausage), fresh from the butcher
• 1 tablespoon meat broth or vegetable broth
• 300 ml water
• 4 thick potato (s)

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Instructions

1. Cook the pasta until al dente. Peel the potatoes and cut into cubes.
2. Pour the fresh sausage soup from the butcher into a large saucepan and heat it with the water. Add the broth to taste if necessary.
3. Add the potatoes and cook. Add the finished pasta.
4. Serve with bread or rolls.