Italian Soup

November 03, 2015

Crumbled Italian sausage adds slow cooked flavor to this broth-based soup that\\\'s filling enough for dinner and delicious enough to serve at a party.

12 ounces mild Italian sausage links
1 cup chopped onion
1 28 ounce can diced tomatoes, undrained
1 15 - 16 ounce can kidney beans, rinsed and drained
3 cups water
1 14 1/2 ounce can reduced-sodium chicken broth
1 1/2 cups sliced celery
1 1/2 cups chopped carrot
1 cup chopped broccoli
1 tablespoon dried parsley
2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes
2 cloves garlic, chopped
1/2- 1 teaspoon dried Italian seasoning
1/4- 1/2 teaspoon ground black pepper
1/4- 1/2 teaspoon crushed red pepper
Shredded Asiago or Parmesan cheese
Toasted garlic bread (optional)

1. Remove sausage from casings and crumble into a 4- to 5-quart Dutch oven. Cook sausage and onion until meat is browned and onion is tender. Drain fat, if necessary. 2. Add undrained tomatoes, beans, the...
See the full directions on my site

Nutritions

Calories
941

Sodium
6046mg
251% DV

Fat
57g
88% DV

Protein
87g
174% DV

Carbs
85g
29% DV

Fiber
30g
121% DV