Sausage & Vegetable Soup (W/ Ravioli) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From , a nice quick recipe that combines healthy veggies with a little sausage kick. (I added the sausage as my husband needs his meat!) I did not include the ravioli in the recipe as the system didn't want to recognize it. I used whole wheat cheese ravioli and fire-roasted diced tomatoes. You can also substitute frozen peppers/onions mix to make the prep time faster. Very filling soup! Ingredients:
1 tablespoon extra virgin olive oil |
1/2 large onion, diced |
1 green bell pepper, diced |
2 cloves garlic, minced |
1/4 teaspoon crushed red pepper |
28 oz crushed tomatoes, preferrably fire-roasted |
15 oz reduced-sodium beef broth |
1 1/2 cups hot water |
1 teaspoon dried basil |
2 cups zucchini, diced |
3 mild italian sausage links |
Directions:
1. Heat oil in a large saucepan or Dutch oven over medium heat.
2. Add sausage, peppers and onions, garlic and crushed red pepper and cook, stirring for 1 minute.
3. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
4. Add ravioli and cook for 3 minutes less than what the package directions recommend.
5. Add zucchini; return to a boil.
6. Cook until zucchini is crisp-tender, about 3 minutes.
7. Season with pepper to taste.
8. Serve with crusty bread or whole wheat pitas and a little feta over the top.
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