Sausage And Spinach Soup From Cooking Light Recipes

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SPINACH SAUSAGE SOUP



Spinach Sausage Soup image

Chock-full of potatoes, Italian sausage and spinach, this hearty soup is sure to disappear fast. "Not only is it delicious and quick, but it freezes well," explains Bonita Krugler of Anderson, Indiana. Adjust the amount of broth to suit your family's preference.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 5

1 pound bulk Italian sausage
4 cans (14-1/2 ounces each) chicken broth
8 small red potatoes, quartered and thinly sliced
1 envelope Italian salad dressing mix
2 cups fresh spinach or frozen chopped spinach

Steps:

  • In a large skillet, brown sausage over medium heat until no longer pink. Meanwhile, in a Dutch oven, combine the broth, potatoes and salad dressing mix. Bring to a boil; cover and simmer for 10 minutes or until potatoes are tender. , Drain sausage. Add sausage and spinach to broth mixture; heat through.

Nutrition Facts : Calories 239 calories, Fat 15g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1308mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

SAUSAGE AND SPINACH SOUP



Sausage and Spinach Soup image

this is wonderfuly delicious, very hearty soup. I make it at least once a month. It freezes well. I beleive its from a Taste of Home light cooking magazine from a few years ago.

Provided by couponmommy123

Categories     < 60 Mins

Time 35m

Yield 1 1/2 cup bowls of soup, 4 serving(s)

Number Of Ingredients 11

10 ounces hot Italian turkey sausage
cooking spray
1 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 cup water
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can organic stewed tomatoes, undrained (such as Muir Glen)
1 (14 ounce) can reduced-sodium fat-free chicken broth
10 ounces frozen spinach
1 tablespoon dried basil
2 teaspoons dried oregano

Steps:

  • Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble.
  • Add onion and 2 teaspoons garlic to pan; cook for 2 minutes.
  • Stir in 1/2 cup water, beans, tomatoes, and broth.
  • Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano.
  • Ladle 1 1/2 cups soup into each of 4 bowls,
  • Optional: sprinkle each serving with 1 1/2 teaspoons romano or parm cheese.

Nutrition Facts : Calories 330.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 37.1, Sodium 961.4, Carbohydrate 44.9, Fiber 11.8, Sugar 8.8, Protein 25.4

ITALIAN SPINACH AND SAUSAGE SOUP



Italian Spinach and Sausage Soup image

This is a very quick soup that makes a nice presentation at your dinner party or holiday meal. There are very few ingredients, yet it yields a very flavorful soup. It also makes a complete meal with some crusty bread and a salad. I am not a fan of fennel seed, so I have always omitted it, but the original recipe calls for it, so I won't impose my tastes on everyone!

Provided by JackieOhNo

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 (13 3/4 ounce) cans chicken broth
1/3 cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed
1/2 lb hot Italian sausage, cooked, drained and crumbled
1 teaspoon fennel seed
grated parmesan cheese, to taste

Steps:

  • In saucepan, combine all ingredients except for cheese. Bring to boil.
  • Reduce heat. Simmer, covered, 15 minutes.
  • Serve with grated Parmesan sprinkled on top.

Nutrition Facts : Calories 256.4, Fat 17.2, SaturatedFat 5.8, Cholesterol 32.4, Sodium 1380.1, Carbohydrate 7.7, Fiber 2.5, Sugar 2.1, Protein 17.9

SAUSAGE SOUP WITH SPINACH AND WILD RICE



Sausage Soup With Spinach and Wild Rice image

A nice, healthy, wild rice soup with different veggies from your ordinary peas and carrots. This one is sort of Italian inspired. From Cooking Light.

Provided by Ppaperdoll

Categories     Rice

Time 1h45m

Yield 9 serving(s)

Number Of Ingredients 16

1 1/2 cups water
1/2 cup uncooked wild rice
1 lb sweet Italian turkey sausage
1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, crushed
3 cups water
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
3 (16 ounce) cans reduced-sodium fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
3 cups torn fresh spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons grated parmesan cheese

Steps:

  • Bring 1 1/2 cups water to a boil in a medium saucepan. Add wild rice, reduce heat, cover and simmer 1 hour until rice is cooked. Set aside.
  • Cook sausage in a Dutch oven over medium-high heat until browned. Stir to crumble. Drain sausage and set aside.
  • Heat oil in Dutch oven over medium heat and saute onion 3 minutes. Add garlic and cook 1 minute. Add sausage, 3 cups water, tomato paste, oregano, basil, broth, and tomatoes. Bring to a boil, reduce heat, and simer 20 minutes.
  • Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls and serve with Parmesan to sprinkle over.

SPINACH AND SAUSAGE SOUP



Spinach and Sausage Soup image

This is a great meal-in-one pot type of soup. I use turkey Italian sausage to cut down on the fat content. We love the Parmesan cheese toasts on top...use a nice crusty bread for those.

Provided by Hey Jude

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb Italian sausage, casings removed, crumbled (sweet or hot)
1 tablespoon chopped garlic
1 lb spinach, stems trimmed
3 (14 1/2 ounce) cans chicken broth
1/2 cup broken pieces capellini (1-inch) or 1/2 cup vermicelli
4 slices French bread, 1/2-inch thick
4 teaspoons extra virgin olive oil
2 teaspoons freshly grated parmesan cheese, divided

Steps:

  • Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until brown, 5 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. Add capellini, cover and boil 2 minutes more.
  • Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoons oil; sprinkle each with 1/2 teaspoons Parmesan cheese.
  • Divide soup among 4 large soup bowls and top each serving with prepared toasts.

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