Pasta Fagioli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
12 ounces Johnsonville Italian Sausage Brats, boiled, cooled, peeled of any casing, cut in quarters & lightly browned in un-greased fry pan. Or Italian flavored chicken sausage that has been pan fried. (nutritional calculations has the Johnsonville Sausage as the chosen ingredient)4 Cups fat-free, low sodium chicken broth1/2 Cup uncooked mini seashell pasta1 (15 ounce can) fire roasted diced tomatoes, undrained (or stewed tomatoes, diced tomatoes, etc)1 Can kidney beans, drained and rinsed1 teaspoon dried basil1 teaspoon dried oregano2 cups coarsely chopped zuchini1/3 Cup shredded Asiago Cheese
Prepare the sausage and set aside. In a large soup pot bring the chicken broth, mini seashells and sausage to a boil. Cover, reduce heat, and simmer 4 minutes.
Add the tomatoes and kidney beans and bring to a boil. Cover, reduce heat, and simmer 2 minutes.
Add the basil and oregano; cover and simmer for 3 minutes or until pasta is tender. Add the zucchini and cover. Remove soup pot from burner and let the residual heat cook the zucchini until tender crisp, 3-5 minutes.
Serve soup with approximately 1 Tablespoon Shredded Asiago Cheese sprinkled on top of each bowl.
Serving Size: 5 - 1 1/3 Cup Servings
Add the tomatoes and kidney beans and bring to a boil. Cover, reduce heat, and simmer 2 minutes.
Add the basil and oregano; cover and simmer for 3 minutes or until pasta is tender. Add the zucchini and cover. Remove soup pot from burner and let the residual heat cook the zucchini until tender crisp, 3-5 minutes.
Serve soup with approximately 1 Tablespoon Shredded Asiago Cheese sprinkled on top of each bowl.
Serving Size: 5 - 1 1/3 Cup Servings
Nutritional Info Amount Per Serving
- Calories: 524.5
- Total Fat: 32.3 g
- Cholesterol: 80.0 mg
- Sodium: 2,228.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 8.4 g
- Protein: 31.0 g
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