Italian Sausage Soup Menu for 6
The Menu
Italian Sausage Soup
Angel Biscuits
Marshmallow Baked Apple Casserole
The Recipes
Italian Sausage Soup
Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta. Serves 6
1 pound turkey Italian sausage links, cut into 1-inch pieces
2 cups broccoli flowerets
1 cup uncooked mostaccioli pasta (3 ounces)
2½ cups water
½ teaspoon dried basil leaves
¼ teaspoon fennel seed, crushed
¼ teaspoon pepper
1 can (28 ounces) Italian-style peeled whole tomatoes, undrained
1 can (18.5 ounces) French onion soup
1. Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.
3. Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.
Variation
You can skip step 1 and give this soup a new flavor twist by substituting 1 pound fully cooked smoked bratwurst for the sausage, heating it with the remaining ingredients.
Angel Biscuits
2½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon salt
½ cup shortening
¼ cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
¾ cup warm buttermilk (105 to 115 degrees F)
1 In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
2 Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
3 Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to ¾ inch thickness. Cut into 2½ inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
4 Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.
Marshmallow Baked Apple Casserole
6 medium apples
Juice of 1 lemon
6 marshmallows, quartered
1 teaspoon cinnamon
6 rounded teaspoons low-calorie orange marmalade
1 cup water
1 teaspoon Sucaryl [or Splenda to taste]
Core the apples and peel the top skins ½ -inch around the cavities. Place the apples
in a casserole dish. Add the lemon juice. Fill each cavity with 1 quartered marshmallow
and 1 rounded teaspoon orange marmalade. In a small bowl combine the water and
Sucaryl; mix well. Pour a little into each cavity and the remaining around the apples.
Sprinkle the apples with cinnamon. Bake, covered at 325-degrees F for 1 hour. Serves
6 at 105 calories per serving.
The Menu
Italian Sausage Soup
Angel Biscuits
Marshmallow Baked Apple Casserole
The Recipes
Italian Sausage Soup
Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta. Serves 6
1 pound turkey Italian sausage links, cut into 1-inch pieces
2 cups broccoli flowerets
1 cup uncooked mostaccioli pasta (3 ounces)
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2½ cups water
½ teaspoon dried basil leaves
¼ teaspoon fennel seed, crushed
¼ teaspoon pepper
1 can (28 ounces) Italian-style peeled whole tomatoes, undrained
1 can (18.5 ounces) French onion soup
1. Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
2. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.
3. Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.
Variation
You can skip step 1 and give this soup a new flavor twist by substituting 1 pound fully cooked smoked bratwurst for the sausage, heating it with the remaining ingredients.
Angel Biscuits
2½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon salt
½ cup shortening
¼ cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
¾ cup warm buttermilk (105 to 115 degrees F)
1 In a large bowl combine flour, sugar, baking powder, and salt. With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside.
2 Place warm water in warm bowl. Sprinkle in yeast, stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients, blend well.
3 Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to ¾ inch thickness. Cut into 2½ inch biscuits. Cover and let rise until doubled in bulk, about 30 to 45 minutes.
4 Bake at 400 degrees F (205 degrees C) for 15 minutes or until done.
Marshmallow Baked Apple Casserole
6 medium apples
Juice of 1 lemon
6 marshmallows, quartered
1 teaspoon cinnamon
6 rounded teaspoons low-calorie orange marmalade
1 cup water
1 teaspoon Sucaryl [or Splenda to taste]
Core the apples and peel the top skins ½ -inch around the cavities. Place the apples
in a casserole dish. Add the lemon juice. Fill each cavity with 1 quartered marshmallow
and 1 rounded teaspoon orange marmalade. In a small bowl combine the water and
Sucaryl; mix well. Pour a little into each cavity and the remaining around the apples.
Sprinkle the apples with cinnamon. Bake, covered at 325-degrees F for 1 hour. Serves
6 at 105 calories per serving.
