Italian Chicken Sausage Soup

• 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

1. In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer.
2. 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.

fully cooked italian chicken sausage links, onion, olive oil, garlic, cannellini beans, salt, zucchini, chicken broth, fresh mushrooms, water, pesto, red wine, balsamic vinegar, fresh oregano, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-chicken-sausage-soup/ (may not work)