 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
I first tasted a soup similar to this at a restaurant. They wouldn't give me the recipe, so I went home and created my own, recalls Shirley Taylor of Russiaville, Indiana. I like to serve this spicy soup with biscuits, breadsticks or corn bread. Ingredients:
1 johnsonville® mild italian sausage links link, casing removed |
1 can (14-1/2 ounces) chicken broth |
1/2 cup water |
1/2 cup cubed peeled potatoes |
1/4 cup chopped carrot |
1/4 cup chopped onion |
1/4 cup canned sliced mushrooms |
1/4 teaspoon dried basil |
1/8 teaspoon italian seasoning |
1/8 to 1/4 teaspoon hot pepper sauce |
dash celery seed |
dash garlic salt |
1/3 cup broken uncooked spaghetti (2-inch pieces) |
Directions:
1. Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Drain. Add the broth, water vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Add spaghetti. Cover and simmer 8-10 minutes longer or until spaghetti and vegetables are tender. Yield: 2 servings.
|
|