Bursting with fabulous Italian flavors, this hearty soup is sure to chase away winter's chills. Serve with some crusty rolls for a satisfying dinner.— Cheryl Ravesi, Milford, Massachusetts
Italian Chicken Sausage Soup
Italian Chicken Sausage Soup
Prep Time
15 min
Cook Time
40 min
Yield
6 servings (2-1/2 quarts)
Ingredients
- 1 package (12 ounces) fully cooked Italian chicken sausage links, halved lengthwise and sliced
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
- 2 medium zucchini, quartered and sliced
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 8 ounces whole fresh mushrooms, quartered
- 1 cup water
- 1/4 cup prepared pesto
- 1/4 cup dry red wine or additional reduced-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 1/2 teaspoon pepper
- Grated Parmesan cheese
Directions
- In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer.
- Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.
Nutrition Facts
1-2/3 cups: 337 calories, 12g fat (3g saturated fat), 47mg cholesterol, 838mg sodium, 35g carbohydrate (8g sugars, 10g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.
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