Italian Turkey Sausage and Escarole Soup

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.

Yield: 6 servings (serving size: 1 1/3 cups soup and 1 teaspoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 31%
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 12.9g
  • Carbohydrate: 19.4g
  • Fiber: 3.3g
  • Cholesterol: 33mg
  • Iron: 2mg
  • Sodium: 648mg
  • Calcium: 67mg

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

  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.
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