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Prep Time: 2 Minutes Cook Time: 12 Minutes |
Ready In: 14 Minutes Servings: 6 |
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A very easy version of sausage soup. My husband loves this. We serve it with crusty bread (for dipping) and a tossed salad. It is an easy meal for the weeknights. I have varied the vegetables (by adding sauteed onions and mushrooms or using only frozen broccoli) and used steamed fresh veggies instead of the frozen. Ingredients:
1 (1 lb) package frozen bird eye zesty garlic pasta accents seasoned pasta and vegetable combination |
1 1/2 cups frozen broccoli carrots cauliflower mix |
2 cups fresh spinach |
3 (14 ounce) cans chicken broth |
1 lb italian sausage, cooked and crumbled |
1 (8 ounce) can tomato sauce |
1/2 cup half-and-half |
Directions:
1. In large saucepan, place vegetables (except spinach), pasta mix and broth; bring to a boil over high heat.
2. Reduce heat to medium; cover and simmer 7 to 10 minutes or until vegetables are crisp-tender.
3. Stir in cooked sausage, tomato sauce and fresh spinach.
4. Cook until spinach begins to wilt and cook down.
5. Stir in half and half.
6. Cook until heated through.
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