Italian Sausage Soup

Randy Mayor; Cindy Barr
Lighten up a hearty sausage soup recipe with turkey Italian sausage and add flavor with canned tomatoes, fresh basil and Parmesan cheese.

Yield:

4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)

Recipe from

Nutritional Information

Calories 216
Caloriesfromfat 30 %
Fat 7.1 g
Satfat 2.6 g
Monofat 2.5 g
Polyfat 1.8 g
Protein 17.4 g
Carbohydrate 20 g
Fiber 1.6 g
Cholesterol 52 mg
Iron 3.2 mg
Sodium 1020 mg
Calcium 153 mg

Ingredients

8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

Preparation

Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Note:

Karen Levin,

July 2004