Sausage and Vegetable Pasta Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Extra Virgin Olive Oil, 2 t.Onion, 1/4 large, choppedGarlic, 3 cloves, choppedCelery, raw, 1/3 cup, diced [include leaves]Carrots, raw, 2 small, choppedCabbage, red, fresh, .25 head, large, chopped1 tsp Italian SeasoningBasil, [i used 1.5" frozen, fresh]3 Hot Sausage Links lean [cut-up: I cut each one into 7 slices]Stewed canned tomatoes, 14.5 oz canBeans, Cannellini Beans, 14.5 oz canBeef Bouillion Cubes, 2, mixed w. 1/4 c. boiling water 2 c. organic chicken broth, fat freeDitalini Pasta, 2/3 c. dry = 2.5 c. cookedSalt and pepper to taste
Saute all vegetables and spices, in order given, in olive oil. When veggies begin to stick, start adding a little broth. Add sausages. Stir and watch for about 5 min., then add tomatoes, beans, chicken broth, bouillon, and S and P. Let simmer until all the veggies are soft, ab. 2 hrs for flavors to meld. Then add dry pasta. Cook until done. Sprinkle Parmesan cheese on top.
Serving Size: Makes 4-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NIGHTLILLY.
Serving Size: Makes 4-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user NIGHTLILLY.
Nutritional Info Amount Per Serving
- Calories: 334.8
- Total Fat: 10.8 g
- Cholesterol: 30.0 mg
- Sodium: 1,042.9 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 8.1 g
- Protein: 17.9 g
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