Sausage Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound zesty bulk sausage (Italian)1/2 C chopped onion4-5 C beef broth1 14.5 oz can Italian diced tomatoes1 C carrots, sliced thin1 tsp basil, crushed1 tsp parsley2 cloves minced garlic1/8 tsp black pepper1 medium zucchini, sliced thin1/2 box (pound) rotini or small shell pasta 1/2 C grated parmesan cheese
In a large pan or dutch oven, cook the sausage and onion until sausage is no longer pink and onion is tender. Pour into a collander to drain off the fat, rinse meat and drain again. Return the sausage and onion to the pan and stir in the beef broth, tomatoes, carrots, basil, parsley, garlic, and pepper.
Bring to a boil, reduce the heat and simmer covered for 10 minutes. Stir in zucchini and pasta.
Return to boiling, reduce heat and simmer covered for 10-15 minutes or until the pasta and vegetables are tender. Sprinkle with pasrmesan cheese if desired.
Makes about 8 servings.
You could probably substitute turkey sausage, low sodium and low fat beef broth and low sodium or fresh tomatoes to lower the sodium in this recipe. I've also used mini penne pasta the last couple of times I made this and they are just perfect for it.
Number of Servings: 8
Recipe submitted by SparkPeople user ECLIPSED.
Bring to a boil, reduce the heat and simmer covered for 10 minutes. Stir in zucchini and pasta.
Return to boiling, reduce heat and simmer covered for 10-15 minutes or until the pasta and vegetables are tender. Sprinkle with pasrmesan cheese if desired.
Makes about 8 servings.
You could probably substitute turkey sausage, low sodium and low fat beef broth and low sodium or fresh tomatoes to lower the sodium in this recipe. I've also used mini penne pasta the last couple of times I made this and they are just perfect for it.
Number of Servings: 8
Recipe submitted by SparkPeople user ECLIPSED.
Nutritional Info Amount Per Serving
- Calories: 369.0
- Total Fat: 20.2 g
- Cholesterol: 55.0 mg
- Sodium: 1,187.4 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.4 g
- Protein: 19.0 g
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