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Hearty vegetable soups with pasta are a favorite in Italian kitchens. The addition of turkey sausage makes this soup satisfying enough to be a meal in itself.
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 McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves , finely crushed
1 teaspoon McCormick® Thyme Leaves
1 package (6 ounces) baby spinach, leaves
1/2 cup uncooked small pasta, such as mini bowties or elbows
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.
Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low; simmer 10 minutes.
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.
(Amount per serving)
Yummy soup, used a can of drained corn instead of red kidney beans & replaced barley for pasta. Added fresh chopped garlic when frying the Turkey sausage! This one is a keeper!
Was this helpful?
Very flavorful and simple. I took sausage out of casing before cooking. I used 12 oz of sausage and a full cup of dried bowtie pasta to beef up the soup and it was great. Served it with a nice fresh baked bread and it was perfect and very satisfying for dinner.
I like the flavor an dtexture of the soup. I think I will substitute Kale and leave out the sausage to reduce the sodium.
i really like this soup, I substituted lentils for the kidney beans. this soup is a keeper, I will be making this again!
This soup is delicious as well as healthy! I will make it again and again.