wholeliving

Chicken-Apple Sausage and Pasta Soup

This hearty soup makes a nice weekday lunch. Heat it in the morning and bring it to work in a thermos. By choosing a pasta made from whole wheat instead of semolina, you add more fiber to your meal.
Body+Soul, March
  • Yield Makes 2 servings
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Ingredients

  • Coarse salt
  • 1/2 cup dried (2 ounces) whole-wheat elbow macaroni
  • 3 cups reduced-sodium chicken broth
  • 1 cup mixed frozen vegetables
  • 6 ounces chicken-apple sausage, quartered lengthwise and sliced crosswise 1/4 inch thick
  • 1/4 cup fresh basil or parsley leaves, coarsely chopped
  • 1/4 cup grated Parmesan cheese
  • 2 wedges store-bought corn bread, optional

Directions

  1. In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.

  2. In the same saucepan bring the broth to a simmer over medium heat. Add the vegetables; cook 5 minutes. Add the sausage and macaroni and cook just until heated through. Remove from heat; stir in basil. Transfer to a thermos (or two); divide Parmesan and wrap separately. At lunchtime, add Parmesan and serve with a wedge of corn bread, if desired.

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