Sausage Vegetable Rotini Soup the Editors of Publications International, Ltd.
Sausage Vegetable Rotini Soup
Makes 4 servings
|6||ounces bulk sausage|
|1||cup chopped yellow onion|
|1||cup chopped green bell pepper|
|1||can (about 14 ounces) diced tomatoes, undrained|
|2||teaspoons reduced-sodium beef granules|
|2||teaspoons chili powder|
|4||ounces uncooked tri-colored rotini pasta|
|1||cup frozen corn kernels, thawed|
- 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.
|Serving Size:||about 1-2/3 cups soup|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||28 %|
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