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.

Nutritional Information

Italian Sausage Soup with Tortellini

Servings Per Recipe: 8
Amount Per Serving
Calories: 324

• Total Fat: 20.2g
• Cholesterol: 50mg
• Sodium: 1145mg
• Total Carbs: 19.1g
• Dietary Fiber: 3.1g
• Protein: 14.6g

VIEW DETAILED NUTRITION
About: Nutrition Info

Italian Meatball Stoup -IStew Soup

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 carrot, peeled and chopped into a small dice
• 1 medium yellow skinned onion, chopped
• 2 small ribs celery from the heart, chopped
• 3 cloves garlic, chopped
• 3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
• 3 cups chicken stock, available in a box on the soup aisle
• 1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
• 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
• 1/2 cup Italian bread crumbs, a few handfuls
• 1 large egg, beaten
• 2 tablespoons chopped parsley leaves
• 1/2 pound spaghetti, broken in half
• 1 cup basil leaves, torn or shredded
• 1 loaf Italian crusty bread, for dunking

Directions

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.