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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 248.0
  • Total Fat: 13.7 g
  • Cholesterol: 44.6 mg
  • Sodium: 681.3 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 10.5 g

View full nutritional breakdown of Tuscano pasta soup calories by ingredient
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Tuscano pasta soup

Submitted by: THEHEALTHMASTER
Tuscano pasta soup

Introduction

I started my Tuscano potato soup and realized I had no potatoes. With soup base started, I substituted with a higher in fiber pasta! This soup could be made much lower in calories with preparation. I just used what I had available! I started my Tuscano potato soup and realized I had no potatoes. With soup base started, I substituted with a higher in fiber pasta! This soup could be made much lower in calories with preparation. I just used what I had available!
Number of Servings: 12

Ingredients

    1 pound Italian Sausage (If using links, remove casings)
    1 large yellow onion
    3 cloves garlic
    1 tsp crushed red pepper flakes
    2 TBSP flour
    32 ounces fat free chicken broth
    12 ounce whole wheat pasta
    2 TBSP butter
    1 bunch kale
    1.25 cup half & half
    salt & pepper to taste

Tips

This soup does not really need butter. One could use fat free half and half, or I have heard fat free evaporated milk will provide a similar texture/flavor.
This soup does not need to simmer on stove for hours. Once everything is cooked and added, the soup is ready to eat.


Directions

Brown Italian sausage in large pot. Add chopped onion, garlic and crushed red pepper to sausage. (I also began heating a large pot of water to boil pasta separately) Once meat is cooked and onions are translucent, add flour and stir. Add 32 ounces chicken broth and 32 ounces water to meat. Bring to simmer. Chop or tear kale into bite sized pieces (Remove from firm center part). Add kale, cream, and butter to simmering soup. While soup is simmering (not boiling), cook pasta in separate pot according to package instructions. Add cooked pasta to soup. Salt and Pepper to taste. Soup is ready to eat.

Serving Size: Makes 12, 1 Cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user THEHEALTHMASTER.






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