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Ingredients Jump to Instructions ↓

  1. 1 pound bulk Italian sausage

  2. 1 medium onion, chopped

  3. 1/2 cup chopped celery

  4. 2 medium carrots, sliced

  5. 1/8 inch thick 1/4 to 1/2 teaspoon Italian seasoning

  6. 1/4 teaspoon dried basil

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 2 cups water

  10. 1 can (14-1/2 ounces) Italian stewed tomatoes

  11. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  12. 3/4 cup uncooked instant rice

Instructions Jump to Ingredients ↑

  1. In a skillet, cook the sausage until no longer pink; drain. Add onion, celery, carrots, Italian seasoning, basil, salt and pepper. Cook and stir over medium heat for 5 minutes or until the vegetables are crisp-tender. Stir in the water, tomatoes and soup; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice; cover and cook for 10 minutes or until tender. Yield: 6 servings.

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