Prep. 5 min | Total: 25 min.
2 Tbsp. Italian Dressing
1lb bulk Italian sausage
2 cans (14 1/2oz each) fat free, reduced sodium chicken broth
1 pkg. (16oz) stir fry veggies (onions & sliced green, yellow and red peppers)
1 can (15oz) Cannellini beans, rinsed & drained
1 can (14 1/2oz) Italian style diced tomatoes, undrained
1 cup elbow macaroni, uncooked (I actually used 2 cups instead)
1 cup shredded mozzarella cheese
Heat dressing in large saucepan on medium heat. Add sausage, cook 8 to 10 minutes or until cooked through, stirring occasionally to break sausage into small pieces. Add broth, stir fry veggies, beans and tomatoes. Bring to a boil. Stir in macaroni. Reduce heat to medium, simmer 8 to 10 minutes or until macaroni is tender, stirring occasionally. Ladle into 8 serving bowls. Top evenly with shredded cheese. Serve with Ritz crackers or a loaf of Italian bread, if desired.
Makes 8 servings, 1 cup each
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