Main course soup is easy to make

March 06, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

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.

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