"If you love sausage and tomatoes, you are going to love this combination I created for this recipe." — Louise M. Soweski
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1 (16 ounce) package
bulk turkey sausage
onion, cut into chunks
Italian seasoning, or to taste
salt and ground black pepper to taste
carrots, thinly sliced
1 (15 ounce) can
cannellini beans, drained and rinsed
1 (14.5 ounce) can
1 (14.5 ounce) can
1/2 (14.5 ounce) can
1 (6.5 ounce) can
Given I was making a small amount of this just for Hubs and me, I didn’t measure ingredients - just eye balled them in smaller amounts…and added other ingredients as well. This is a good, basic recipe; one that easily allows you to embellish upon it, which is what I did. I used mild Italian sausage, first of all. After browning it in a little olive oil I added chopped onion, carrots, celery and garlic and sweated those ingredients. I used my own tomatoes, put up from my garden. I liked the addition of both beef and chicken broths, but didn’t like the idea of the rigatoni, which is too big a pasta for this. Use something smaller, like shells or even elbow macaroni. In this case, I used ditalini. In addition to the ingredients listed I added fresh Swiss chard, the ribs of which I cooked with the celery, carrots and onion, and adding the chopped leaves during the last 10 minutes of cooking. Since pasta absorbs so much liquid, I cooked it first; then added it to the soup at the end. And how could I forget – along with the broths and tomatoes I poured in a good couple of glugs of red wine. I served this with a mix of freshly grated Pecorino Romano and Parmigiano Reggiano and some freshly baked bread sticks. As this recipe’s first reviewer I’m happy to report that this is a good, basic recipe, one you can confidently prepare and still feel comfortable to play around with to accommodate whatever pasta or vegetables you have on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Sausage and Tomato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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