Tuscan Turkey Sausage Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Recipe found in a Light & Tasty Magazine. I haven't tried it yet, but plan to. Hope we all like it! Ingredients:
12 ounces italian turkey sausage links |
4 cups reduced-sodium chicken broth |
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 (8 ounce) can mushroom stems and pieces, drained |
1 small onion, chopped |
1 tablespoon italian seasoning |
1/4 teaspoon salt-free garlic and herb seasoning |
1/8 teaspoon caraway seed |
1/8 teaspoon fennel seed, crushed |
1 (15 1/2 ounce) can great northern beans, rinced and drained |
1 leek, cut into 1-inch strips (small, white portion only) |
Directions:
1. In a nonstick skillet coated with nonstick cooking spray, cook sausage over medium heat until no longer pink; drain. Let cool and slice.
2. In a large saucepan, whisk together the broth, soup, mushrooms, onion, italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed.
3. Add sausage. Bring to a boil. Reduce heat, simmer, uncovered, for 5 minutes.
4. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender.
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