TLC Cooking "Sausage Vegetable Rotini Soup"

Sausage Vegetable Rotini Soup

Sausage Vegetable Rotini Soup

YIELD Makes 4 servings
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INGREDIENTS

6	ounces bulk sausage
1	cup chopped yellow onion
1	cup chopped green bell pepper
3	cups water
1	can (about 14 ounces) diced tomatoes, undrained
1/4	cup ketchup
2	teaspoons reduced-sodium beef granules
2	teaspoons chili powder
4	ounces uncooked tri-colored rotini pasta
1	cup frozen corn kernels, thawed

PREPARATION:

Heat Dutch oven over medium-high heat until hot. Coat with nonstick cooking spray. Add sausage and cook 3 minutes or until no longer pink, breaking up sausage into small pieces. Add onion and pepper; cook 3 to 4 minutes or until onion is translucent.
Add water, tomatoes with juice, ketchup, beef granules and chili powder; bring to a boil over high heat. Stir in pasta and return to a boil. Reduce heat to medium-low and simmer, uncovered, 12 minutes. Stir in corn and cook 2 minutes.

This recipe appears in: Soups

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Learn how to prepare all kinds of stews that can warm up even the coldest day or night.

If you're looking for a stew, try this recipe for Dwight Freeney and Adam Vinatieri's Jamaican brown chicken stew from Kick Off Cook Off.