Italian sausage and tomato soup
19
- Prep Time5 min
- Total Time5 min
- Makes4 cups (1 L), for 4 servings
Andreas Trauttmansdorff
Ingredients
2 mild or hot Italian sausages
vegetable oil
284-mL can undiluted tomato soup
1 tsp dried dill
1 tsp paprika
1/4 cup orzo or quick-cooking rice
1 cup frozen mixed vegetables
chopped fresh basil, or parsley (optional)
Instructions
Cut sausages in half. Lightly coat a large saucepan with oil, then set over medium heat. Squeeze meat from casings into pan (discard casings). Using a fork, stir frequently to keep meat crumbly and cook until no longer pink, 5 minutes. Then stir in soup with 2 cans of water, dillweed and paprika. Increase heat to high and bring to a boil. Add orzo. Stir often until tender, about 5 minutes. Add frozen vegetables. Stir often until hot, 3 minutes. Ladle into bowls and sprinkle with basil.
Nutrition (per serving)
Calories 285, Protein 11.2g, Carbohydrates 24.3g, Fat 16.5g, Fibre 2.6g, Sodium 768mg.
Cozy up to a big bowl of soup for dinner! It's easy when you dress up a can of soup with what's on hand. This soup is loaded with spicy sausages and quick-cooking orzo (tiny rice-shaped pasta).
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