Serves: 6
Total Calories: 920
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 Italian Pasta Sausage Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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