Soup with tagliatelle and sausage

Ingredients for 6 servings:

• 1 large meat sausage
• 1 m.-sized onion(s)
• 100 g bacon (belly bacon), streaky
• 1 tsp oil
• 500 g tagliatelle pasta
• 3 m.-sized potatoes
• 2 liters of water
• 4 cubes of vegetable stock
• 2 tsp oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Noodle soup with a difference

Score the pork sausage with a knife and remove the skin. Halve lengthwise and cut into 2 cm wide slices. Set aside. Cut the potatoes into not-too-small slices or cubes (cut the potatoes into eighths). Cut the onion into thin slices and divide them again in the middle. Set aside. Cut the bacon into small cubes. Heat oil in a saucepan. Add the onion rings and finely chopped bacon and fry slowly over low heat. Meanwhile, fry the pork sausage slices over medium heat in a non-stick pan with 2 teaspoons of oil. Turn the pork sausage over when the underside is browned and briefly brown the other side. Do not let it get too brown. Remove the pan with the sausage from the heat and set aside. Boil 2 liters of water, add the bacon and onions. Add the vegetable stock and potatoes and cook. Stir occasionally. Add the tagliatelle after about 10-12 minutes and cook so that they cook together with the potatoes. Five minutes before the end of the cooking time, add the browned sausage and cook briefly. Stir, folding in the sausage as you go. Season with salt and pepper. Serve hot. You can also cook the noodles separately and add them in portions to the soup in bowls, if you prefer. This is recommended when reheating the stew, as the noodles become too soft if cooked in the stew. When reheating, add a little broth to taste and heat slowly in the microwave or on the stovetop, stirring occasionally.