THIS MAIN-COURSE soup is easy to make. Preparation is just a matter of slicing Italian sausage links and combining them with a few convenient ingredients. This recipe is from The Pillsbury Co.
Italian Pasta Sausage Soup
1/2 pound hot or sweet sausage links
1 28-ounce can tomatoes, undrained, cut up
1 14 1/2 -ounce can chicken broth
1 8-ounce can no-salt added tomato sauce
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 16-ounce package frozen vegetables and pasta, such as Green Giant's Frozen Pasta Accents Garlic Seasoning
2 tablespoons Parmesan cheese
Place sausage links in large saucepan or five-quart Dutch oven. Add water to a depth of about one-half-inch. Bring to a boil; reduce heat. Cover and simmer ten minutes or until sausage is partially cooked; drain.
Cut sausage into slices; return to saucepan. Add tomatoes, chicken broth, tomato sauce, basil and oregano; blend well. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Stir in frozen pasta and vegetables. Cover; bring to a boil. Reduce heat; simmer three to five minutes or until vegetables are crisp-tender. Garnish with Parmesan cheese. Serves six.