Sunday, February 13, 2011

Betty Crocker Italian Sausage Soup

This soup is great. Mine was better than this recipe but it didn’t photograph well, so this is Betty Crocker’s photo. The first thing I did was buy the wrong soup. I got the Progresso bean & pasta soup (pasta fagioli). This was accidental because the C&C has stacked them all mixed up on the shelves. I also doubled the amount of fennel yet still could not taste it well. I used a full bag of broccoli. I added as much mostaccioli as I wanted (more than 1/2 lb.), and I had run out of basil, so I dumped in a bunch of Italian seasoning. I'm going to use hot sausage next time. Or perhaps a combination of sweet and hot. I don't cook the sausage first. In order to keep the flavor, and because there is barely any fat in the Italian sausage I buy, I simply toss it in with everything else and everything cooks all together. We use pork sausage, not turkey sausage. With White Mountain Bread from Currier’s, this was a great supper. I should have added a salad, and I had the salad things here for once. But we figured there were enough vegetables in the soup. To all of you soup making experts out there, I want to emphasize how difficult soup has been for me. Stews give me no problem, but soups come out awful. Throw-away-to-the-coyotes-awful. So this recipe intrigued me because it used soup to make soup.

Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta.

Prep Time: 10Minutes
Total Time 30Minutes
Makes 6 servings

1 lb turkey Italian sausage links, cut into 1-inch pieces
2 cups broccoli flowerets
1 cup uncooked mostaccioli pasta (3 oz)
2 1/2 cups water
1/2 teaspoon dried basil leaves
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (28 oz) whole peeled tomatoes with basil (Italian style), undrained
1 can (18.5 oz) Progresso® Vegetable Classics French onion soup

1. In 4-quart Dutch oven, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain.
2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.
3. Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

Makes 6 servings (about 1 1/2 cups each)

Make the Most of This Recipe With Tips
From The Betty Crocker® Kitchens

You can skip step 1 and give this soup a new flavor twist by substituting 1 pound fully cooked smoked bratwurst for the sausage, heating it with the remaining ingredients.

Nutrition Information:
1 Serving (1 Serving)Calories 230 (Calories from Fat 70), Total Fat 8g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 40mg; Sodium 1260mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 6g), Protein 16g; Percent Daily Value*:Calcium ; Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:1 1/2; *Percent Daily Values are based on a 2,000 calorie diet.

© 2011 ®/TM General Mills All Rights Reserved


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