Italian Sausage Soup
Posted by jennifer on April 6th, 2008
Italian Sausage Soup
Cooking Light mag., 2004
This soup has that simmered-all-day flavor but takes just minutes to prepare. Serve it with hot crusty bread.
8 oz. hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5 oz.) can diced tomatoes w/basil, garlic and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 T. fresh grated Parm. or Romano cheese
2 T. chopped fresh basil
1. Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook for about 5 minutes or until brown, stirring to crumble. Drain, return to pan.
2. Add broth, tomatoes and pasta to the pan, and bring to a boil over high heat. Cover, reduce heat and simmer for 8-10 minutes, or until pasta is done. Remove from heat, stir in spinach until wilted. Sprinkle each serving with cheese and basil.
Serves 4. Serving size, 1 1/3 cups soup, 1 1/2 t. cheese and 1 1/2 t. basil
5 WW pts
Calories: 216 (30% from fat); Fat 7.1 g; Protein 17.4 g; Carb. 20 g; Fiber 1.6 g; Chol 52 mg; Iron 3.2 mg; Sodium, 1,020 mg; Calc 153 mg.
April 13th, 2008 at 1:48 pm
This sounds so good and it came at the right time. I need to cook another batch this week and wanted a change. Thanks for passing this along, it sounds yummy.