Thursday, September 01, 2005

Italian Sausage Soup

Source: Cooking Light, July 2004

This soup has that simmered-all-day flavor but takes just minutes to prepare. Serve it with hot crusty bread.

8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

Yield: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)

NUTRITION PER SERVING: CALORIES 216(30% from fat); FAT 7.1g (sat 2.6g,mono 2.5g,poly 1.8g); PROTEIN 17.4g; CHOLESTEROL 52mg; CALCIUM 153mg; SODIUM 1020mg; FIBER 1.6g; IRON 3.2mg; CARBOHYDRATE 20g

Karen Levin
Cooking Light, JULY 2004

I talked about this recipe HERE.


  1. Anonymous8:07 PM

    Thanks for posting this! There's something wrong with the Cooking Light website and I couldn't get to the recipe, but had sold everyone on the soup for dinner.

    Your blog saved the day! :)

  2. I'm glad you were able to find the recipe! :) I've been having a lot of trouble with the recipe finder over at CL. It's very frustrating!