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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Macaroni and Italian sausage makes this tomato-veggie soup thick and hearty. âIt offers a nice change of pace from my chili recipe,â notes Robin Sabrowsky of Plymouth, Wisconsin. Ingredients:
1 johnsonville® mild italian sausage links link, cut into 1/2-inch pieces |
1 small onion, chopped |
1/2 medium green pepper, chopped |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1-1/2 cups water |
1 can (8 ounces) tomato sauce |
1 teaspoon sugar |
1 teaspoon chicken bouillon granules |
1/4 teaspoon garlic powder |
1/3 cup uncooked elbow macaroni |
2 tablespoons shredded part-skim mozzarella cheese |
Directions:
1. In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
2. Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese. Yield: 4 servings.
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