{yummy soup recipe} ~ Monument photographer

I love making and eating soup (especially with bread!) for dinner during the winter months.  My husband doesn’t really like soup unless it’s hearty so I love this recipe for “Easy Italian Soup”.  Not only is it meaty but it’s full of veggies too!  Even my Mom likes to make this recipe and she does NOT cook!  Oh, and if you’re wondering where I get all my EASY recipes (easy being 5 ingredients or less that I can make in 30 minutes or less), I subscribe to a fun cookbook from www.kraftfoods.com.

Easy Italian Soup

what you need!

2 Tbsp. KRAFT Zesty Italian Dressing

1 lb.  bulk Italian sausage

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1 pkg.  (16 oz.) frozen stir-fry vegetables (white onions; sliced green, red and yellow peppers)

1 can (15 oz.) cannellini beans, rinsed

1 can  (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup elbow macaroni, uncooked

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

make it!

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces.

ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.

TOP with cheese. Serve with RITZ Crackers.

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