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Low-Fat Sausage Soup


  • 1-1 1/4 lbs. Italian sausage
  • 3 quarts vegetable, chicken or potato broth
  • 1 (15 oz.) can tomatoes, crushed
  • 4 carrots, chopped
  • Ad
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 green or red bell pepper, sliced
  • 1 cup whole or sliced mushrooms
  • cubed potatoes
  • 2 Tbsp. dried parsley
  • 2 cloves garlic, minced
  • 1 tsp. pepper
  • pinch of dill weed
  • cooked pasta or rice
  • Parmesan cheese


Cut sausage diagonally into 1 inch pieces. Brown on both sides in skillet; drain off fat. Place broth in saucepan. Bring to a boil. Add tomatoes, carrots, onion, celery, green pepper, mushrooms, and potatoes. Bring to a boil. Add parsley, garlic, pepper, and dill weed. Turn heat down. Simmer for 20 minutes. Add sausage. Simmer for 15 minutes longer. Add pasta. Heat through. Top each serving with Parmesan cheese.

By Robin from Washington, IA


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