Recipe by The Kitchen at Johnsonville Sausage
"This vegetable soup gets a spicy kick with the addition of sliced chipotle chicken sausage and green salsa."
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medium carrots, chopped
celery ribs, chopped
1 1/2 cups
uncooked angel hair pasta, broken into 1-inch pieces
2 (32 ounce) cartons
reduced-sodium chicken broth
medium potatoes, peeled and cubed
1 (16 ounce) jar
green salsa (salsa verde)
1 (12 ounce) package
Johnsonville® Chipotle Monterey Jack Cheese Chicken Sausage, sliced
chopped fresh cilantro
This soup is simply wonderful. I didn't make any changes. Since it made so many servings, I froze about 2/3 of what the recipe made...and I was quite pleased to find the leftovers in the freezer yesterday.
I was really surprised by how much I like this. Does make a ton of soup, so half the batch went into the freezer for dinner next week.
This was so good. The salsa verde really made the flavor of this soup unique and delicious. It was easy to make, too. I'll definitely be keeping this one in the rotation through the winter.
This was really good... and I was very skeptical! If I was to do-over, I would leave out the angel hair because the potatoes were enough starch. I also didn't have any salsa verde so I used canned green peppers which was a nice kick and very tasty. I crumbled up some chips and put on top of each bowl before serving. I don't think this will become one of our "regular" dinners, but we ate all of it and enjoyed it!
* Percent Daily Values are based on a 2,000 calorie diet.
Johnsonville(R) Chipotle Monterey Jack Cheese Chicken Sausage Mexican Market Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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