Italian Turkey Sausage and Escarole Soup

recipe
This one-dish meal makes it to the table in less than 30 minutes. Use spicy Italian sausage for extra heat and Asiago cheese for a nutty finish.
5

Outstanding

Yield:

6 servings (serving size: 1 1/3 cups soup and 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 184
Caloriesfromfat 31 %
Fat 6.3 g
Satfat 1.7 g
Monofat 2.8 g
Polyfat 1.6 g
Protein 12.9 g
Carbohydrate 19.4 g
Fiber 3.3 g
Cholesterol 33 mg
Iron 2 mg
Sodium 648 mg
Calcium 67 mg

Ingredients

8 ounces sweet turkey Italian sausage
2 teaspoons olive oil
3/4 cup finely chopped onion
1 garlic clove, minced
1 cup water
1 cup uncooked small seashell pasta
1 cup chopped seeded plum tomato
1 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
3 (14-ounce) cans fat-free, less-sodium chicken broth
4 cups torn escarole (about 3 ounces)
2 tablespoons grated fresh Parmesan cheese

Preparation

Remove casings from sausage. Heat oil in a Dutch oven over medium-high heat. Add sausage, onion, and garlic; cook 4 minutes, stirring to crumble. Stir in 1 cup water and next 5 ingredients (through broth); bring to a boil. Reduce heat; stir in escarole. Simmer 10 minutes or until escarole and pasta are tender. Top with cheese.

Note:

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note