20170707_163829.jpgThis recipe happened because I bought some Jennie-O Sweet Italian Turkey Sausage and it was disappointing on a bun. But I got it on mark-down and had more in the freezer to use up! With the exception of the sausage, this is all stuff I keep in my pantry.

I started with this recipe from McCormick, which naturally highlights their seasonings.  I’ve also doubled it, because the sausage I’m buying comes in a 15 ounce package. The soup is hearty and delicious, and because it’s soup it’s easily adaptable to whatever you have around. Better yet, this version low fat and reduced sodium!

Italian-Style Turkey Sausage Soup

Oil for sauteing
15 ounces sweet or hot Italian-style turkey sausage, skins removed and cut into 1/2-inch thick slices
1/2 cup chopped onion
1/2 cup chopped celery
2 32-ounce containers fat-free chicken broth
2 cans (15 1/2 ounces) red kidney beans, drained and rinsed
2 cans (14 1/2 ounces) diced tomatoes with Italian-style seasonings
1 big handful baby spinach, leaves
1 cup uncooked small pasta, such as mini bowties, elbows, or shells
1 medium zucchini, diced

Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion and celery; cook and stir 3 minutes longer or until onion is tender and sausage is browned.

Pour chicken broth, beans and tomatoes into saucepan. If you’re adding addition seasoning, do it now~ Bring to boil. Reduce heat to low; simmer 10 minutes.

Stir in spinach, zucchini and pasta. Return to boil on medium-high heat. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender.

Serve immediately, refrigerate or freeze leftovers.

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