Chicken-Apple Sausage and Pasta Soup

By Jackie618

Recipe from Whole Living

This hearty soup makes a nice weekday lunch. Heat it in the morning and bring it to work in a thermos. By choosing a pasta made from whole wheat instead of semolina, you add more fiber to your meal.

Per serving: 410 calories; 34 g protein; 14 g fat; 38 g carb; 7 g fiber.

Ingredients

• Coarse salt
• 1/2 cup dried (2 ounces) whole-wheat elbow macaroni
• 3 cups reduced-sodium chicken broth
• 1 cup mixed frozen vegetables
• 6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick (see separate recipe)
• 1/4 cup fresh basil or parsley leaves, coarsely chopped
• 1/4 cup grated Parmesan cheese
• 2 wedges store-bought corn bread, optional

Details

Servings 2
Adapted from wholeliving.com

Preparation

Step 1

1. In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
2. In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of corn bread, if desired.