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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Italian Pasta Sausage Soup |
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Serves: 6 Print this RecipeServing Size: 1 1/2 cup Julie Winter - Grosse Pointe Woods, Michigan Bake-Off® Contest 34, 1990 In Italy, soup is often served as the main course for a light supper. Garlic-seasoned vegetables and pasta make this soup quick to prepare for an easy meal. 1 pound hot or sweet Italian sausages links 1 (28-ounce) can whole tomatoes undrained, cut up 1 (14 1/2-ounce) can ready-to-serve chicken broth 1 (8-ounce) can tomato sauce 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 1 (16-ounce) package frozen pasta, broccoli, corn and carrots in a garlic-seasoned sauce Grated fresh Parmesan cheese Place sausage links in large saucepan or 5-quart Dutch oven. Add water to a depth of about 1/2 inch. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until sausage is partially cooked. Drain. Slice sausage into 1/2-inch slices; return to saucepan. Add tomatoes, broth, tomato sauce, basil and oregano; blend well. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Stir in frozen vegetables with pasta. Cover; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. Sprinkle with Parmesan cheese. Nutrition Per Serving (1 1/2 cup): Calories 310; Protein 17g; Carbohydrate 23g; Fat 17g; Sodium 1600mg PICTURE: Top to bottom: Crescent Chick-Be-Quicks, Italian Pasta Sausage Soup From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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