Italian Soup

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  • Makes: 10 servings
  • Serving Size: 1 3/4 cup
  • Makes: 17 1/2 cups
  • Prep: 30 mins
  • Cook: 30 mins

Italian Soup

Directions

  1. In a stockpot or 6- to 8-quart Dutch oven cook sausage and onion over medium heat until meat is browned and onion is tender. Drain fat, if necessary.
  2. Add next ten ingredients (though garlic) to pot. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Add broccoli; simmer, covered, 10 minutes more or until vegetables are tender.
  3. Sprinkle servings with cheese. If desired, serve with garlic bread.

From the Test Kitchen

To store leftovers:

Ladle cooled soup into shallow freezer containers leaving a 1/2-inch headspace. Seal, label, and freeze up to 3 months. To serve, thaw soup in container 1 to 2 days in the refrigerator. To serve, heat thawed soup on the stovetop over medium heat, stirring frequently. (Or thaw in the microwave on 50% power [medium]. Remove soup to a microwave-safe bowl. Cover with vented plastic wrap. Microwave on 100% power [high] until heated through, stirring once or twice.)

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Nutrition Facts (Italian Soup)

  • Per serving:
  • 431 kcal ,
  • 31 g fat
  • (12 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 75 mg chol. ,
  • 1466 mg sodium ,
  • 19 g carb. ,
  • 6 g fiber ,
  • 6 g sugar ,
  • 21 g pro.
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