I created this soup back in 2010, using a box of Betty Crocker Hamburger Helper Italian Sausage Flavor. This soup is hearty and delicious!
Italian Sausage Hamburger Helper Soup
1 (6.9 oz.) box Hamburger Helper Italian Sausage Flavor
1 lb. sweet Italian sausage
3/4 cup diced onion
2 large garlic cloves, minced
several dashes ground black pepper
2 (10-1/2 oz.) cans Campbell's Beef Broth
1-1/2 soup cans water
1 (14.5 oz.) can stewed tomatoes
1/2 cup thinly sliced carrot (I used baby carrots)
1 zucchini (9 oz.) cut into 1/4-inch pieces
8 oz. frozen green beans
1/4 teaspoon Italian seasoning
Kraft Grated Parmesan Cheese (optional)
Spray the inside of a stock-pot, with a no-stick cooking spray.
To the pot, add the sausage, and season it with a bit of black pepper, if desired. (Do not add salt to this recipe!)
Brown the sausage over medium heat; stirring to break up the meat.
While the sausage is browning, cook the frozen green beans in a microwave, till they are about three quarters of the way done; drain beans and set them aside. (I cooked the beans in an 850 watt microwave for 6 minutes, but stirring them after 3 minutes I also season the beans with a bit of black pepper).
When sausage is done browning, then drain it in a colander.
To the stockpot, lightly sauté the onions for a minute or two. (Add a bit of vegetable oil if need be.)
Add garlic to the pot, and sauté the garlic for about 1 minute.
Place sausage back into the pot, then sprinkle the seasoning packet from the hamburger helper over all, and stir to coat the meat.
To the pot add the following ingredients: the beef broth, one and a half soup cans of water, the stewed tomatoes, sliced baby carrots, zucchini, green beans, the Italian seasoning, and the rotini pasta that's included in the boxed hamburger helper.
Bring soup to a boil, then lower the heat, and simmer the soup for about 14 minutes.
Remove soup from heat, stir the soup, and serve.
If desired, sprinkle each bowl of soup with a bit of the parmesan cheese.
Yields: 5 to 6 servings
Note: I noticed after cooking the soup, the carrots seemed to be slightly crisp. For those who'd prefer them to be a bit more cooked, I would do the following after adding the cooked meat, the seasoning packet, onion, garlic, broth, water, and just the carrots to the stockpot. Bring those ingredients to a boil, then lower the heat, and simmer it for 5 minutes. Then add the remaining ingredients, (the stewed tomatoes, zucchini, green beans and Italian seasoning) and bring the soup to a boil, then reduce the heat, and simmer the soup for about 14 minutes.