Wednesday, January 16, 2013

Italian-Style Soup with Turkey Sausage

**I used Italian Hot and Mild Sausage mixed because that is what I had at home.  I also used a different noodle, Rigatoni to make it. The point is, you can use what you have in your home most cases and it will turn out just as delicious, if not better!

1 tablespoon olive oil
8 ounces sweet or hot Italian-style turkey sausage, cut into 1/2-inch thick slices
1/2 cup chopped onion
1 can (32 ounces) reduced sodium chicken broth
1 can (15 1/2 ounces) red kidney beans, drained and rinsed
1 can (14 1/2 ounces) no salt added diced tomatoes, undrained
1 teaspoon Oregano Leaves
1 teaspoon Rosemary Leaves, finely crushed
1 teaspoon Thyme Leaves
1 package (6 ounces) baby spinach leaves
1/2 cup uncooked small pasta, such as mini bowties or elbows
1. Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned.

2. Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low; simmer 10 minutes.

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

This is how mine turned out:


  1. How many people does this recipe feed?

  2. This feeds 4-6 depending on how much you serve.