Italian Sausage Soup

During these chilly March Michigan days, we can still get away with a hot bowl of soup for dinner. After looking at the grocery ad for the week, we decided an Italian soup would fit the bill. Turkey, spinach, and beans were on sale, so it was the perfect time to throw together this hearty soup. I imagine you could use any type of sausage, but we really like the turkey. We served this with garlic bread and a fruit salad and will have plenty of leftovers for lunches.

Italian Sausage Soup
1 pkg. Jennie-O Sweet Italian Turkey Sausage 2 cans beef broth-low sodium
2 cans chicken broth
1 can stewed, diced tomatoes
1 can cannellini beans, slightly drained
1 clove garlic, minced
3/4 c. onion, chopped
3 carrots, chopped
1 large zucchini, chopped
2 c. macaroni, cooked
2 c. fresh chopped spinach
salt
pepper

In large stock pot brown sausage until no longer pink. Add garlic and onion and saute for 2 minutes. Add broth, tomatoes, and carrots and simmer for 15 minutes. Stir in zucchini and beans and simmer until zucchini is tender and the beans are warmed through. Season with salt and pepper and then add spinach and cook for 5 minutes, or until spinach is wilted but still has its bright green color.

*I had parmesan cheese on hand, so I grated a little in near the end. It definately added a good flavor, but it would be fine without it.