Italian

Zuppa Roma is for Dinner.

Zuppa Roma takes 30 minutes to prepare.

Zuppa Roma takes 480 minutes to cook.

Zuppa Roma makes 10 servings.

The ingredients for Zuppa Roma are:

Onions, raw, 1.5 cup, chopped
Carrots, raw, 1 cup, chopped
Celery, raw, 3 stalk, large, chopped
Leeks, 1 leek chopped
Green Beans (snap), 1.5 cup 1 inch pieces
Summer squash, 1 medium sliced
*Italian Turkey Sausage - Jennio-O, 5 links, cooked, sliced
*Contadina diced tomatoe italian herbs, 3.5 cup
*Swanson Reduced Sodium Chicken Broth 2 cans
Basil, 2 tbsp (remove)
Bay Leaf, 2

Here is how you make Zuppa Roma:

Cut up all raw vegetables into small pieces. Cook Italian sausage in a large sauce pan sprayed with non stick spray. Remove from pan when no longer pink and slice, about 6 slices per link. Add 1 can of chicken broth to the pan to get up all the brown bits. Add all raw vegetables to pan and cook about 5-7 minutes. Pour all veggies in broth and cooked, sliced sausage into a crockpot. Add the can of tomatoes and the second can of chicken broth. Add basil and bay leaves and stir thoroughly. Add any salt and pepper to taste if desired. Cook on high 4 hours or low 8 hours. Serve with homemade whole wheat rolls (not included in calorie count)ZuServing Size: 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user SUEINWISCO.

The nutritional information for Zuppa Roma is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 129.3

• Total Fat: 4.0 g
• Cholesterol: 26.4 mg
• Sodium: 922.3 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 2.1 g
• Protein: 9.5 g

Zuppa Roma is Italian cuisine.

The dietary needs meet for Zuppa Roma is Low Carb