Tuscan Turkey Sausage Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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While trying to reproduce my favorite soup from an Italian restaurant's menu, I hit upon this tasty combination of turkey sausage, broth and mushrooms, pens Thomas Licking of Green Lake, Wisconsin. Fennel, caraway seeds and herb seasoning give the quick-to-fix soup plenty of flavor without adding salt. Serve it steaming hot alongside a crisp salad and bread for a well-rounded meal. Ingredients:
12 ounces turkey italian sausage links |
4 cups reduced-sodium chicken broth |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 can (8 ounces) 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 seeds |
1/8 teaspoon fennel seed, crushed |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 small leek (white potion only), cut into 1-inch strips |
Directions:
1. In a nonstick skillet coated with 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. Add sausage. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 5 minutes. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender. Yield: 8 servings.
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