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Italian Sausage Soup

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

8 ServingsPrep: 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 Johnsonville® Mild Italian Sausage links
1 tablespoon 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

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Italian Sausage Soup (continued)

Directions (continued)

wilted. Garnish with Parmesan cheese if desired. Yield: 8 servings.

Nutrition Facts: 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.