Sausage Vegetable Rotini Soup

Sausage Vegetable Rotini Soup

Sausage Vegetable Rotini Soup


Makes 4 servings


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


  1. 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.
  2. 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.

Nutritional Information

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

Dietary Exchange

Starch 2
Meat 1
Fat 1/2

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