Hearty Sausage & Vegetable Rotini Soup Recipe - Easy & Delicious

Sausage Vegetable Rotini Soup

YIELD Makes 4 servings

INGREDIENTS

6 ounces bulk sausage 1 cup chopped yellow onion 1 cup chopped green bell pepper 3 cups water 1 can (about 14 ounces) diced tomatoes, undrained 1/4 cup ketchup 2 teaspoons reduced-sodium beef granules 2 teaspoons chili powder 4 ounces uncooked tri-colored rotini pasta 1 cup frozen corn kernels, thawed

PREPARATION:

1. Heat Dutch oven over medium-high heat until hot. Coat with nonstick cooking spray. Add sausage and cook 3 minutes or until no longer pink, breaking up sausage into small pieces. Add onion and pepper; cook 3 to 4 minutes or until onion is translucent.
2. Add water, tomatoes with juice, ketchup, beef granules and chili powder; bring to a boil over high heat. Stir in pasta and return to a boil. Reduce heat to medium-low and simmer, uncovered, 12 minutes. Stir in corn and cook 2 minutes.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: about 1-2/3 cups soup Fiber 4 g Carbohydrate 32 g Cholesterol 17 mg Saturated Fat 2 g Total Fat 7 g Calories from Fat 28 % Calories 220 Protein 10 g Sodium 861 mg DIETARY EXCHANGE: Fat 1/2 Meat 1 Starch 2