Italian-Style Soup with Turkey Sausage

Makes 8 (1-cup) servings.

INGREDIENTS

1 tablespoon olive oil
8 ounces sweet or hot Italian-style turkey sausage, cut into 1/2-inch thick slices (watch your labels)
1/2 cup chopped onion
1 can (32 ounces) reduced sodium chicken broth
1 can (15 1/2 ounces) red kidney beans, rinsed and drained
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  (kale would be good too)
1/2 cup uncooked small pasta, such as mini bowties or elbows (sub for a whole wheat version)

DIRECTIONS

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.

NUTRITION INFORMATION

Calories: 135
Fat: 3 g
Carbohydrates: 16 g
Cholesterol: 9 mg
Sodium: 599 mg
Fiber: 4 g
Protein: 11 g

Chef's Note: This soup was lip smacking good. I did double the amount of pasta and used kale. I will double the amount of diced tomatoes next time that I make it too. Also, I think that fresh herbs would be better than dried but that is normally the case anyways. I would make this again without question as well as serve it to any guest. It's that good!