Italian Turkey Sausage And Escarole Soup
- 8 ounces sweet turkey Italian sausage
- 2 teaspoons olive oil
- 3/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 cup water
- 1 cup uncooked small seashell pasta
- 1 cup chopped seeded plum tomato
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 4 cups torn escarole (about 3 ounces)
- 2 tablespoons grated fresh Parmesan cheese
- Remove casings from sausage. Heat oil in a Dutch oven over medium-high heat. Add sausage, onion, and garlic; cook 4 minutes, stirring to crumble. Stir in 1 cup water and next 5 ingredients (through broth); bring to a boil. Reduce heat; stir in escarole. Simmer 10 minutes or until escarole and pasta are tender. Top with cheese.
sweet turkey, olive oil, onion, garlic, water, pasta, tomato, italian seasoning, freshly ground black pepper, chicken broth, parmesan cheese
Taken from www.myrecipes.com/recipe/italian-turkey-sausage-escarole-soup (may not work)