I love Italian sausage soups, all kinds..lol, but needed a lighter, quicker version and went through my cabinet and freezer and voila..came up with this hearty yet healthy stew. I served it w/ freshly made whole wheat Italian loaf I got at a local bakery.
prep time15 Min
cook time25 Min
kraft light italian dressing
italian style turkey sausage
32 ounce container, low-sodium chicken broth
16 0z, frozen bird's eye stir fry veggies
15 oz, cannelini beans, drained
14-1/2 oz, italian style diced tomatoes w/ herbs, undrained
whole wheat, or whole grain elbow macaroni
crushed, dried, italian herbs
reduced fat, shredded italian cheese
grated parmesan, fresh from deli, to sprinkle over top
salt and pepper as desired
How To Make
In large pot, over medium heat, pour in Italian dressing. Slice the sausages and add to the pot.
Cook, stirring, until sausage is done. Add broth, frozen veggies, beans and undrained tomatoes.
Bring the whole thing to a boil. Stir in macaroni, simmer on medium heat until pasta is done. Add the Italian herbs. Season w/ salt and pepper. Let simmer another 5 minutes for flavors to meld. Ladle into bowls. Sprinkle each bowl w/ some shredded cheese and the parmesan cheese.
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