My husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. —Brenda Thomas, Springfield, Missouri
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 5 servings.
Ingredients
• 1/2 pound Italian turkey sausage links, casings removed, crumbled
• 1 small onion, chopped
• 1-1/2 teaspoons canola oil
• 1 garlic clove, minced
• 2 cups water
• 1 can (15-1/2 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3/4 cup uncooked elbow macaroni
• 1/4 teaspoon pepper
• 1 cup fresh spinach leaves, cut as desired
• 5 teaspoons shredded Parmesan cheese
Directions
• 1. In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside. In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.
• 2. Add the water, beans, tomatoes, broth, macaroni and pepper; bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes.
• 3. Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese.
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