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Chicken-Apple Sausage and Pasta Soup

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 http://www.marthastewart.com/130375/chicken-apple-sausage-and-pasta-soup
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  • Yield Makes 2 servings

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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