Serves: 8
Total Calories: 303
1. In a 5-quart Dutch oven over medium heat, brown sausage drain off fat. Add onions and garlic. Sauté for 5 minutes or until onions are limp. Stir in and break up tomatoes. Add water, beef broth, wine, parsley, basil and thyme. Bring to a boil reduce heat to low, cover and simmer for 25 to 30 minutes.
2. Add zucchini, pasta and green pepper. Over medium heat, bring to a boil reduce heat to low, cover and simmer for 25 minutes or until vegetables and pasta are done.
3. Serve in soup bowls and sprinkle with cheese.
This Sausage Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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