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Italian Turkey Sausage and Escarole Soup

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

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

Nutrition 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

How to Make It

  1. 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.