Prep 20 mins
Cook 22 mins
This is SOOOOOooooo yummy! Whenever I get the chance, I share this recipe around, and it always gets rave reviews. This was collected from the May 2001 Light & Tasty magazine - and it's been a 'hit' here ever since! You won't be disappointed!
- 680.38 g italian turkey sausage
- 1 medium green pepper, chopped
- 118.29 ml chopped onion
- 1 clove garlic, minced
- 1419.54-1892.72 ml water
- 793.78 g diced tomatoes, undrained
- 14.79 ml sugar
- 14.79 ml Worcestershire sauce
- 9.85 ml chicken bouillon granules
- 4.92 ml salt
- 4.92 ml dried basil
- 4.92 ml dried thyme
- 591.47 ml uncooked bow tie pasta
- Remove sausage casings& cut (or tear) into 1/2" pieces.
- In large kettle, cook sausage over medium heat for 5-7 minutes, or until no longer pink.
- Remove sausage w/ a slotted spoon.
- Drain, reserving 2 T.
- Saute pepper, onion& garlic 4-5 minutes (in the drippings) or until tender.
- Add the water, tomatoes, sugar, Worcestershire, bouillon, salt, basil, thyme& sausage.
- Bring to a boil, then add pasta.
- Reduce the heat& simmer uncovered 18-22 minutes, or until pasta is tender.
Hey 'cous!-- had to add this comment -- Hubby doesn't like the same thing for two consecutive non-breakfast meals. He's been eating this soup for an entire week!-- When you made this for for Farm Show week it was a total hit. My initial comment was I would never be able to make it for Hubby because he wouldn't like the peppers ... well I'm glad I didn't offer to eat my hat! Hubby loved it! He said he loved the grease ... well there wasn't any ... I had to add a bit of olive oil to do the onions, peppers, and garlic. I used a small orange pepper instead of the green. "He-who-doesn't-like-turkey" was dumbfounded when I told him it was turkey sausage! Even 15 mo. old daughter loves this soup! A very YUMMY 5-stars from me and my family! This recipe proves that you don't need beef and fat/grease for a recipe to be really good.
What a great tasting soup! I made it for supper when we were expecting guests. They cancelled at the last minute so I froze most of it before I added the pasta. The next weekend I defrosted the soup, heated it, added the pasta, cooked for 20 minutes, and it was just as good as the first day. Then I had the treat of having soup every day (I am not kidding) at lunch for a week. Try this; you will like it!
Made for Zaar Alphabet Soup Tag 2009 for lunch today. I cut the recipe in half and followed the directions except for the water I used beef broth and water and added spinach because I needed to use it up. A very good and quick meal. Served with garlic bread.