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Maryann Hot Italian Sausage and Vegetable Egg Noodle soup
Date of last review
Sun April 6, 2008
1lb Hot Italian Sausage
1/2 Cabbage chopped corsely
4 cloves Garlic minced
1 medium Onion chopped
2 qts Chicken Broth heated in large soup pot
1 bag of frozen Italian Green Beans thawed
2 cups of your favorite Italian Tomato Sauce
4 tsp of Italian Seasonings
4 eggs lightly beaten
Salt and Pepper
Grated Parmesian Cheese
How To Prepare:
While broth is heating in large soup pot, begin cooking crumbled sausage in large saute pan.
Meanwhile, place chopped cabbage in micro-wave safe bowl with 1/4 cup of water and cook on high power for 8 minutes or until tender. Drain.
When sausage is almost done add to it, minced garlic and chopped onion and saute until tender. Add 2 cups of favorite tomato sauce and Italian seasonings. Add cooked cabbage and saute for 7 minutes.
Into soup pot with broth, add thawed Italian green beans. Continue simmering.
Once broth with beans has simmered for 5 minutes, slowly add and stir a little at a time, the beaten eggs. This will form thin egg strands. Stir for 1 minute to make sure strands are cooked.
Carefully add all ingredients from the sausage pan to the broth/green bean and egg pot. Stir well and heat for 5 minutes until flavors blend. The soup turns a rose color resembling a creamed soup!
Serve with grated parmesian cheese and salt and pepper if desired.