- 10
Ingredients
- 2 pounds hot or mild turkey Italian sausages
- 3 carrots, peeled and chopped (12 oz. total)
- 2 onions, peeled and chopped (12 oz.)
- 4 cloves garlic, peeled and chopped
- 3 quarts fat-skimmed chicken broth
- 2 cans (14 1/2 oz. each) diced tomatoes
- 1 chopped red or yellow pepper (NOT green)
- 1 tablespoon dried basil
- 2 cups dried large shell-shaped pasta
- 1 About 1 cup grated parmesan cheese
Preparation
Step 1
1. Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
2. Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), and basil and bring to a boil.
3. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes. Skim and discard fat. Serve soup from the pan, or pour into a tureen. Offer parmesan cheese to add to taste.
Nutritional Information
Calories: 397 (41% from fat)
Protein: 29g
Fat: 18g (sat 6.6)
Carbohydrate: 29g
Fiber: 5.6g
Sodium: 947mg
Cholesterol: 49mg