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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 17.4g
  • Carbohydrate: 20g
  • Fiber: 1.6g
  • Cholesterol: 52mg
  • Iron: 3.2mg
  • Sodium: 1020mg
  • Calcium: 153mg

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

  1. 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.
  2. 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.
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