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Tuscan Sausage And Bean Soup

Reward your tastebuds with this flavorful soup treat.

Yield: Serves 6


  • 1 lb. spicy Italian turkey sausage links, cut into 1-inch slices
  • 1/2 cup chopped onion
  • 1- 14.5 oz. can diced tomatoes, undrained
  • 2 cups water
  • 1 Tbs. Swanson's Chicken Broth
  • 2 cups sliced yellow squash or zucchini
  • 2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/8 tsp. red pepper flakes
  • 3 cups canned cannellini or white northern beans
  • 1/2 pkg. chopped frozen spinach
  • Liquid garlic spice
  • Parmesan cheese, as desired


  1. In large kettle or Dutch oven, cook sausage and onion until sausage is browned on all sides
  2. Drain off any excess grease
  3. Add the tomatoes and next seven ingredients
  4. Bring to a boil and cook 5 to 8 minutes or until squash is crisp-tender
  5. Squeeze excess liquid from spinach and stir into soup
  6. Ladle soup into bowls and sprinkle with Parmesan cheese
  7. Serve with thick chunks of toasted Italian bread drizzled with a little liquid garlic spice

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