Chicken-Apple Sausage and Pasta Soup
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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
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In a medium saucepan of boiling salted water, cook macaroni until al dente (slightly firm) following package instructions; drain.
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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.
i found the chicken apple sausage at my grocery store, made by a company called aidells.
thought the soup was a bit thin-tasting w/ just chicken broth, though i guess it would depend on what kind of chicken broth you get. i added some chicken bouillon, kosher salt, ground pepper, and other random spices to give it more body. also, my sausage tended to float while the macaroni sank, so it required stirring before serving. otherwise, i thought the textures all worked together well.
And where would one get chicken-apple sausage?