Sausage Gnocchi Soup
Serve with bread sticks

Serves 7 - 1 cup servings

1 - 4.5 ounce link hot turkey Italian sausage (we used one Jennie-O link)
2 cups water
1 - 16-ounce package vacuum-packed gnocchi
1 - 14-ounce can low sodium beef broth
1 - 14 1/2-ounce can Italian-style stewed tomatoes, undrained and chopped fine
1/2 cup grated fresh Parmesan cheese

Remove casings from sausage. Cook sausage in a large Dutch oven over medium-high heat until sausage is browned, stirring to crumble.

Add 2 cups water and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer 4 to 5 minutes or until gnocchi float to the top of pan. Ladle soup into bowls; sprinkle each serving evenly with cheese.

Per Serving (1 cup and 1 tablespoon parmesan cheese): 212 Calories; 4g Fat (35.7% calories from fat); 2g Saturated Fat; 12g Protein; 5g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 1991mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

COOK'S NOTE: I also love this with some chopped kale as well.


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