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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:
| Serving Size: | about 1-2/3 cups soup |
| Fiber | 4 g |
| Carbohydrate | 32 g |
| Cholesterol | 17 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 28 % |
| Calories | 220 |
| Protein | 10 g |
| Sodium | 861 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 1 |
| Starch | 2 |
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