Italian Sausage Soup

This was so incredible….so tasty.    I got my 3 year old to eat Spinach!  She loved it! This is the best thing that can happen, she’s been on Iron Drops for over a year for her lack of interest in most foods especially vegetables.  I’m so happy to add this to my every other week menu.  This was a Cooking Light recipe with only 216 calories!  Beware it is so good you will want another bowl…. 😉

  • IELD: 4 servings (serving size: 1 1/3 cups soup, 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil)
  • COURSE: Soups/Stews
  • 8 ounces hot or sweet turkey Italian sausage
  • 2 cups fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 1/2 cup uncooked small shell pasta
  • 2 cups bagged baby spinach leaves
  • 2 tablespoons grated fresh Parmesan or Romano cheese
  • 2 tablespoons chopped fresh basil
  • Preparation
    • Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain; return to pan.
    • Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

    Karen Levin, Cooking Light
    JULY 2004

    Nutritional Information

    • Amount per serving
    • Calories: 216
    • Calories from fat: 30%
    • Fat: 7.1g
    • Saturated fat: 2.6g
    • Monounsaturated fat: 2.5g
    • Polyunsaturated fat: 1.8g
    • Protein: 17.4g
    • Carbohydrate: 20g
    • Fiber: 1.6g
    • Cholesterol: 52mg
    • Iron: 3.2mg
    • Sodium: 1020mg
    • Calcium: 153mg

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