Tuscan Turkey Sausage Soup

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

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

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

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