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Italian Sausage Soup Recipe

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This full-bodied soup will satisfy every size of appetite.

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8 Servings
Prep: 10 min. Cook: 45 min.

Ingredients

1 can (49-1/2 ounces) chicken broth
2 cups cut fresh green beans
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel bulb
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1/2 teaspoon white pepper
5 Italian sausage links
1 tablespoon Crisco® Pure Olive Oil
3 cups coarsely chopped fresh spinach
Shredded Parmesan cheese, optional

Directions

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes.
Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired. Yield: 8 servings.

Nutritional Analysis: 1-1/2 cups soup (calculated without cheese) equals 266 calories, 13 g fat (4 g saturated fat), 33 mg cholesterol, 1,391 mg sodium, 23 g carbohydrate, 6 g fiber, 14 g protein.

Italian Sausage Soup published in Weeknight Cooking Made Easy Annual 2005, p181

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