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Tuscan Turkey Sausage Soup

Tuscan Turkey Sausage Soup
"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.
8 ServingsPrep/Total Time: 30 min.

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

  • In a nonstick skillet coated with cooking spray, cook sausage over
  • medium heat until no longer pink; drain. Let cool and slice.
  • 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.
  • Reduce heat; simmer, uncovered, for 5 minutes. Add beans and leek.
  • Simmer 10 minutes longer or until vegetables are tender. Yield: 8
  • servings.
Nutrition Facts: One serving (1 cup) equals 181 calories,
© Taste of Home 2013

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Tuscan Turkey Sausage Soup (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 26 mg cholesterol, 978 mg sodium, 19 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
© Taste of Home 2013