Saturday, January 28, 2012

Low Sodium Italian Vegetable Pasta Soup

I    LOVE  salt but my dad is on a sodium restricted diet... trust me, you will not miss it in this recipe... and if you do, add it at the table.

A hearty and flavorful low sodium Italian soup.

If you're not watching your sodium consider adding tortellini

Serve with a crusty bread.

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 3 cloves garlic, minced (I use the minced in a jar)
  • 5 cups NO SALT beef broth  (or 4 cups + 1 cup water)
  • 1/2 cup water
  • 1/2 cup red wine  ( I usually just pour)
  • 4 large tomatoes - peeled, seeded and chopped
  •   OR  2 cans  NO SALT Diced Tomatoes
  • 1 cup thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves or 1 tsp dried
  • 1/2 teaspoon dried oregano
  • 2 (8 ounce) can NO SALT tomato sauce
  • 1 1/2 cups sliced zucchini
  • 1 cup frozen corn ( no sodium in it!) 
  • 8 ounces bow-tie pasta
  • 3 tablespoons chopped fresh parsley or 1 TBSP dried
  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. 
  3. (Can make ahead to this point if you wish, refrig and remove fat that solidifies) 
  4. Skim fat from the soup. Stir in zucchini, corn and parsley. Simmer covered for 30 minutes. Add bow-tie pasta during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.