BOW TIE SAUSAGE SOUP
1 pound Italian pork sausage
1 medium onion, chopped
1 clove garlic, minced
6 cups chicken broth
2 1/2 to 3 cups bow tie pasta
1 15-oz can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
Combine sausage, onion and garlic in a heavy, large covered pot; cook until sausage is brown, breaking up sausage with wooden spoon.
Drain off fat.
Stir in chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme.
Bring to boiling; reduce heat.
Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.
This delicious recipe and easy-to-prepare recipe is just as good the next day as leftovers. Serve with breaksticks and a green salad.
Calories 242 calories; Protein 13 grams; Fat 12 grams; Sodium 1814 milligrams; Cholesterol 30 milligrams; Saturated Fat 4 grams; Carbohydrates 20 grams; Fiber 2 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com