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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.
This soup is delicious as well as healthy! I will make it again and again.
Sharon | September 11, 2013 |
i really like this soup, I substituted lentils for the kidney beans. this soup is a keeper, I will be making this again!
Lavetta Henry | September 16, 2013 |
cathy greene | October 06, 2013 |
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! Thank you!
Ferryal | September 13, 2013 |
Delicious! Used McCormick's Italian Seasoning and dried minced garlic, more broth and added a large yellow bell pepper. I couldn't find Italian style turkey sausage so I used 1 package turkey Lit'l Smokies sausages. It was excellent and I am planning on making it again! This time I will try 1 lb ground turkey.
Amber | March 07, 2017 |
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.
Jennifer Deckman | March 21, 2014 |
I like the flavor an dtexture of the soup. I think I will substitute Kale and leave out the sausage to reduce the sodium.
Dorothy | October 20, 2013 |