Appetizers / Soups / Salads

Italian Garden Pasta Soup is for Dinner.

Italian Garden Pasta Soup takes 15 minutes to prepare.

Italian Garden Pasta Soup takes 45 minutes to cook.

Italian Garden Pasta Soup makes 8 servings.

The ingredients for Italian Garden Pasta Soup are:

5 Qt Dutch Oven or large soup pot
1.25 - 1.5lb sweet Italian turkey sausage
1 LARGE onion, chopped
1 tsp garlic, minced
1.5 cups carrots, chopped
1.5 cups celery, chopped
2 small zucchini, chopped
28 oz can of diced tomatoes
6 cups chicken bouillon/broth
.5-1lb escarole, RINSED WELL and coarsely chopped*
1.5 cups uncooked pasta of choice
16 oz can cannellini beans, rinsed
Corn bread or baguette (optional)
Parmesean cheese (optional)

Here is how you make Italian Garden Pasta Soup:

In dutch oven, cook sausage over medium heat, breaking up with a fork. Add onion and garlic, saute 3-4 minutes. Add carrots, zucchini and celery and saute another 3-4 minutes. Add the whole can of tomatoes and their juice and the broth and bring to a boil. Add escarole* and reduce heat and simmer covered for 15 minutes. While the soup is simmering, boil pasta according to package directions and add to soup pot with the beans when the 15 minutes has passed. Heat thoroughly and serve. Calories calculated are without cheese and bread.* It is very important to rinse the escarole before use. The last time I did it, I had to rinse each leaf to make sure they was no sand or dirt remaining. This recipe probably makes 8 - 2 cup servings. It fills my 5 Qt Dutch oven to the brim. Also, I always add extra veggies so that might have something to do with it also. Number of Servings: 8Recipe submitted by SparkPeople user MEQA312.

The nutritional information for Italian Garden Pasta Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 318.1

• Total Fat: 7.5 g
• Cholesterol: 37.5 mg
• Sodium: 3,644.5 mg
• Total Carbs: 42.8 g
• Dietary Fiber: 6.4 g
• Protein: 20.4 g