Italian Turkey Sausage and Escarole Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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