The weekly Winter pot of stew! I’ve only made this once before and it was really good but needed much more liquid so I tried it again to try and find the right amount of liquid. This is a Kraft recipe.
2 tablespoons Italian dressing (Kraft Zesty!)
1 pound bulk Italian sausage (I used the big link kind that you find in the deli next to the cold cuts as my boys like it better. See the picture and you’ll probably be able to tell the kind that I use.)
2 (14 1/2 oz) can chicken broth (I ended up using 5!)
1 (16 oz) package frozen stir fry vegetables (white and sliced green onions, red and yellow peppers) (I used the Mediterranean blend this time)
1 (15 oz) can cannellini beans, drained and rinsed
1 (14 1/2 oz) can Italian style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup shredded mozzarella cheese
Heat dressing on medium. Add sausage and cook 8 – 10 minutes or until cooked through. (If you use the sausage I used, it only needs to be cooked about 5 minutes as it is pre-cooked.) Add broth, veggies, beans and tomatoes and bring to a boil. Stir in pasta. Reduce to heat to medium and simmer 8 – 10 minutes or until macaroni is tender. Top with cheese.