Tuscan Turkey Sausage Soup

• 12 ounces Italian turkey sausage links
• 4 cups reduced-sodium chicken broth
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 small onion, chopped
• 1 tablespoon italian seasoning
• 14 teaspoon salt-free garlic and herb seasoning
• 18 teaspoon caraway seed
• 18 teaspoon fennel seed, crushed
• 1 (15 1/2 ounce) can great northern beans, rinced and drained
• 1 leek, cut into 1-inch strips (small, white portion only)

1. In a nonstick skillet coated with nonstick cooking spray, cook sausage over medium heat until no longer pink; drain.
2. Let cool and slice.
3. In a large saucepan, whisk together the broth, soup, mushrooms, onion, italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed.
4. Add sausage.
5. Bring to a boil.
6. Reduce heat, simmer, uncovered, for 5 minutes.
7. Add beans and leek.
8. Simmer 10 minutes longer or until vegetables are tender.

italian turkey sausage, chicken broth, condensed cream, mushroom stems, onion, italian seasoning, salt, caraway, fennel, great northern beans

Taken from www.food.com/recipe/tuscan-turkey-sausage-soup-202370 (may not work)