ITALIAN SAUSAGE SOUP
Fast, hot, easy…your family will love it and it’s a great way to sneak some veggies past the kids. (Okay…you can see the veggies, but they’ll want to eat them!) Serve with garlic bread for the family and a quick Caesar Salad for an “Italian” meal that will be a hit.
This freezes great – so don’t worry about there being too much. As with any soup, it’s also better as leftovers!
To make it vegetarian sub out the real sausage for the Boca Italian Sausages…(photo below…). So good!
1 tablespoon olive oil
One pound turkey Italian sausage – I use sweet (or Boca for vegetarian)
One clove garlic, minced
1/2 teaspoon Splenda
Two carrots, sliced
Two 14-ounce cans low-sodium beef broth
One 14-ounce can diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
One 15-ounce can Cannellini beans, drained
One zucchini, cubed
2 cups fresh spinach, torn
Fresh parmesan cheese for garnish
In a large saucepan brown sausage and garlic in olive oil. Stir in Splenda, carrots, broth, tomatoes, Italian seasoning, salt, and pepper. Cover and simmer for 20 minutes. Add beans and zucchini. Return to simmer, uncovered for 20 minutes or until vegetables are tender. Add spinach and cook for 2 minutes. Serve with parmesan cheese, if desired. Makes approx Eight 1-cup servings.
Per Serving: Calories 151; Protein 13 g; Fat 5 g; Carbs 9 g; Sugar 2 g; Sodium 406 mg