Monday, January 23, 2012

'Tis the Season for Soup - Italian Vegetable Soup

How does only 254 calories per serving sound? Probably good after Friday's recipe of butter and half-and-half goodness, otherwise known as O'Charley's Baked Potato Soup. This recipe pairs up great with Italian Onion Herb Bread and freezes well (I know those two don't go together but it seemed silly to type out a whole other sentence. Sorta like I just did).

Italian Vegetable Soup

2 cans (14-1/2 ounces each) reduced sodium chicken broth
2 medium potatoes, peeled and cubed
1 small onion, chopped
1 medium carrot, chopped
1/2 cup frozen peas
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
Turkey sausage, sliced

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta, tomatoes, and sausage; heat through.

*On days when I feel exceptionally lazy, I will use 1 can of canned small potatoes, 1 small can carrots and 1 can peas. It tastes just as great and can be quickly thrown together.

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