Nancy J. Patrykus


Here is a recipe I found in
Womans World Magazine in 2010.
It is a delicious and satisfying little soup to have on a blustery today! Brrrrrr!!
When ever I make it I double the recipe, and freeze what is not eaten that day.
It is always nice to be able to grab a bag from the freezer,and have supper already made. HA!
More time for.....exercising.
Likeshopping with the girls!! LOL

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1 lb
sweet italian sausage....links
3 c
chopped fresh vegetables,..celery, onion &carrots
black pepper
3 can(s)
(14.5-oz) each , diced tomatoes with basil, garlic & oregano
1 c
small pasta, such as ditalini
1 can(s)
( 19-oz) ,red kidney beans..rinsed and drained.
2 can(s)
(14-1/2 oz) each, fat free chicken broth
cooking spray


Step 1 Direction Photo

1Coat pot with cooking spray;
heat over medium heat-high heat.
Add sausage;cook,turning, until browned,
4- 6 minutes.
Remove pot from heat.
Cut sausage into 1/4 inch thick slices;
return to pot over medium heat.
Cook, stirring occasionally until no longer pink,
3-5 minutes; discard fat.

Step 2 Direction Photo

2Stir in fresh chopped up vegetables
and 1/4 pepper;
cook stirring ocasionally,
until vegetables are just tender
3-4 minutes.

Step 3 Direction Photo

3Add canned tomatoes
with their liquid.

Step 4 Direction Photo

4Add chicken broth, bring to a boil.
Reduce heat to low;
simmer 15 minutes.

Step 5 Direction Photo

5Stir in pasta,and cook until tender
about 15 minutes.

Step 6 Direction Photo

6Add drained and rinsed canned
kidney beans,
cook until heated through
2-4 minutes.
Nice if served with a crusty bread....
NOTE: Fotos,by Media Bakery.