Spicy Roma Italian Soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 207.0
- Total Fat: 10.5 g
- Cholesterol: 29.0 mg
- Sodium: 526.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.9 g
- Protein: 8.1 g
View full nutritional breakdown of Spicy Roma Italian Soup calories by ingredient
Introduction
A friend made this soup after her Italian vacation and its a hit. It makes ALOT and freezes well. I freeze most of it and take it for lunches. If you can make your own sauage you'll reduce the sodium alittle more. The Salt Free Mrs. Dash works wonders. ENJOY!!! A friend made this soup after her Italian vacation and its a hit. It makes ALOT and freezes well. I freeze most of it and take it for lunches. If you can make your own sauage you'll reduce the sodium alittle more. The Salt Free Mrs. Dash works wonders. ENJOY!!!Number of Servings: 20
Ingredients
-
2-16 oz pkg (2 lbs) Jimmy Dean’s HOT Pork Sausage, cooked/drained (do not rinse)
1 medium Onion, diced, (or ˝ c dried onion flakes)
12 c - 16c (3 qts) Water, bring to boil
1-1.6 oz tube Anchovy paste (This is a MUST! It provides the amazing flavor.)
2 T Italian seasoning, dried (see below*)Mrs. Dash Salt Free
1 t (up to 2T) Red pepper flakes, dried (or to taste)
1 t (up to 2T) Cayenne pepper, ground (or to taste)
1 t Salt (or to taste)
1 t Pepper (or to taste)
4 c Grape tomatoes, fresh, halved
4-6 sm (8”) Zucchini, halved length-wise and sliced
10 stalks (1 bunch) Green onion, sliced
1-16oz pkg (1 lb) Pasta, very small size (stars, alphabet, bow-tie, etc.)
Directions
1. Brown sausage in soup kettle. Break down to bite-size and smaller pieces. Cook thoroughly. Add onion and sauté until transparent. Drain fat. Do not rinse.
Note: May pour onto paper towels or blot kettle bottom to omit additional fat.
2. Add water to drained sausage/onion. Add anchovy paste and seasonings. Bring to boil. Let gently simmer 30 minutes or longer. Adjust seasonings to taste.
Note: Broth should be spicy, robust and salty to taste. The veggies and pasta will balance the final flavor.
3. Add veggies and pasta to broth 20 minutes prior to serving and return to gentle simmer.
Note: Adding the veggies and pasta at this time prevents over-cooking and discoloration.
4. Test pasta for doneness; al dente.
5. Test broth for flavor. Add additional water/seasonings/paste accordingly.
6. Serve and enjoy!
Additional Notes:
I prepare the broth ahead of time and have the prepared veggies (stored in Zip-Lock) and pasta ready to add.
Broth may be refrigerated.
Good with crusty loaves of Italian bread.
* Italian seasoning: oregano/basil/marjoram/thyme/rosemary/savory combination
20 -24 8oz servings
Number of Servings: 20
Recipe submitted by SparkPeople user LILCOLONEL.
Note: May pour onto paper towels or blot kettle bottom to omit additional fat.
2. Add water to drained sausage/onion. Add anchovy paste and seasonings. Bring to boil. Let gently simmer 30 minutes or longer. Adjust seasonings to taste.
Note: Broth should be spicy, robust and salty to taste. The veggies and pasta will balance the final flavor.
3. Add veggies and pasta to broth 20 minutes prior to serving and return to gentle simmer.
Note: Adding the veggies and pasta at this time prevents over-cooking and discoloration.
4. Test pasta for doneness; al dente.
5. Test broth for flavor. Add additional water/seasonings/paste accordingly.
6. Serve and enjoy!
Additional Notes:
I prepare the broth ahead of time and have the prepared veggies (stored in Zip-Lock) and pasta ready to add.
Broth may be refrigerated.
Good with crusty loaves of Italian bread.
* Italian seasoning: oregano/basil/marjoram/thyme/rosemary/savory combination
20 -24 8oz servings
Number of Servings: 20
Recipe submitted by SparkPeople user LILCOLONEL.