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Pasta/Sausage Soup

Total Time

Prep/Total Time: 30 min.

Makes

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.

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