Italian Tomato Soup

I have been subscribing to “Cooking Light” magazine for quite a few years and I have to say, it’s one of my favorites.  Every month I always look forward to paging through the latest issue and trying out some of the recipes.  This year, the January issue couldn’t have come at a better time either.  We got home from our vacation on New Year’s Eve and the issue was waiting for me in the mailbox.  So I spent a chunk of New Year’s Day pouring over the magazine mapping out some healthy meal options.

This Italian Tomato Soup is one of those recipes.  I did put my own spin on the recipe and it couldn’t be easier.  If you already have homemade marinara sauce on hand or if you use your favorite jarred sauce, this soup can literally be on your table in less than 30 minutes.  Serve it with some crusty bread or grilled cheese sandwiches and you have delicious weeknight meal!

Italian Tomato Soup

• 3 links fully cooked chicken sausage, diced
• 1 tbsp olive oil
• 2 cups chicken stock
• 3 cups marinara sauce
• 1/2 cup ditalini pasta
• grated Parmesan cheese

Cook pasta according to package directions.

Heat olive oil in a soup pot over medium heat.  Add sausage and saute until browned.

Stir in chicken stock and marinara.

Bring soup to a simmer and stir in cooked pasta.

Ladle into bowls and top with Parmesan cheese.

ENJOY!

Shared at these great blogs:

The Country Cook

Gooseberry Patch