Italian Sausage Soup

View More Soups & Chili
Download PDF

Ingredients

  • 1 can Vegetable Broth
  • 1 can Beef Broth
  • 1 cup Frozen Corn
  • 1 cup Sliced Baby Carrots
  • 1 cup Frozen Peas
  • 1 can Red Kidney Beans
  • 1 lb. Mild New York Style Italian Sausage
  • 3 Stalks Celery (chopped medium)
  • 3 Small Green Onions (chopped small)
  • ¼ teaspoon Basil (to taste)
  • 1 teaspoon Salt-Free Vegetable Seasoning
  • 1 tablespoon Butter Salt or 1 tablespoon Margarine
  • 2 Roma Tomatoes (cut lengthwise, pre-seeded, chopped small)
  • ¾ cup Small Shell Macaroni (uncooked)

Procedure

  • In a large 8 quart pan, heat vegetable broth, beef broth, corn, carrots, peas and red kidney beans.

  • Bring to a boil for a few minutes.

  • While cooking, crumble and sauté sausage in a separate skillet until lightly brown.

  • Drain excess grease and add to soup.

  • Add celery, onions, basil, vegetable seasoning and butter or margarine.

  • Stir and cook another few minutes.

  • Add tomatoes and macaroni.

  • Gently cook for another 20 minutes and serve.

  • Good served with cornbread or garlic bread.

  • Yields 6-8 servings.