Italian sausage & pasta pot
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 3.5 out of 5.12 ratingsRate
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This soup is hearty and packed with flavour making a simple yet satisfying freezable favourite
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
8 Italian sausages
-
2.8l hot chicken stock
-
400g penne
pasta
-
2 carrots
thinly sliced
-
2 onions
thinly sliced
-
3 celery
sticks, thinly sliced
-
140g green beans
cut into 5cm/2in lengths
-
handful flat-leaf parsley
chopped
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Nutrition: per serving
- kcal772
- fat25g
- saturates8g
- carbs90g
- sugars11g
- fibre9g
- protein53g
- salt3g
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Method
-
step 1
Heat the oil in a large pan and fry the sausages until brown all over. Pour in the hot chicken stock and simmer with a lid on for 10 mins.
-
step 2
Add the pasta to the pan, mix well and bring to the boil. Stir in the carrots and onions, cook for 5 mins, then add the celery and beans, and cook for a further 4 mins. Check that the pasta is cooked – if not, cook for a few minutes longer. Finally, stir in chopped parsley, season, and serve in large bowls.
Recipe from Good Food magazine, November 2011
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A star rating of 3.5 out of 5.12 ratings
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