1-pot, healthy Italian stew

smonfils avatar
By sherry monfils
from worcester, MA

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.

serves 6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients

  •   2 Tbsp
    kraft light italian dressing
  •   1 lb
    italian style turkey sausage
  •   1
    32 ounce container, low-sodium chicken broth
  •   1 pkg
    16 0z, frozen bird's eye stir fry veggies
  •   1 can(s)
    15 oz, cannelini beans, drained
  •   1 can(s)
    14-1/2 oz, italian style diced tomatoes w/ herbs, undrained
  •   1 c
    whole wheat, or whole grain elbow macaroni
  •   1 tsp
    crushed, dried, italian herbs
  •   1 c
    reduced fat, shredded italian cheese
  •  
    grated parmesan, fresh from deli, to sprinkle over top
  •  
    salt and pepper as desired
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How To Make

  • 1
    In large pot, over medium heat, pour in Italian dressing. Slice the sausages and add to the pot.
  • 2
    Cook, stirring, until sausage is done. Add broth, frozen veggies, beans and undrained tomatoes.
  • 3
    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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