Pasta/Sausage Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings (3 quarts).
This is a good soup for our area since we have many good sausage makers. The soup has a rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another macaroni product.
Ingredients
-
1-1/2 pounds hot or sweet Italian sausage links
-
1 medium onion, chopped
-
1 medium green pepper, cut into strips
-
1 garlic clove, minced
-
1 can (28 ounces) diced tomatoes, undrained
-
6 cups water
-
2 to 2-1/2 cups uncooked bow tie pasta
-
1 tablespoon sugar
-
1 tablespoon Worcestershire sauce
-
2 teaspoons chicken bouillon granules
-
1 teaspoon salt
-
1 teaspoon dried basil
-
1 teaspoon dried thyme
Directions
-
1.
Remove casings from sausage; cut into 1-in. pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute onion and green pepper in drippings until tender. Add garlic; cook 1 minute longer.
-
2.
Return sausage to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until pasta is tender, stirring occasionally.
Nutrition Facts
1 cup: 165 calories, 8g fat (3g saturated fat), 23mg cholesterol, 703mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC