Yield: 4 servings (serving size: 1 1/3 cups soup; 1 1/2 teaspoons cheese, and 1 1/2 teaspoons basil). Calories 216 (30% from fat); Fat 7.1g (satfat 2.6g, monofat 2.5g, polyfat 1.8g); Protein 17.4g; carbohydrate 20g; Fiber 1.6g; Cholesterol 52mg; Iron 3.2mg; Sodium 102mg; calcium 153mg;
8 ounces hot or sweet turkey Italian sausage
2 cups fat-free, less-sodium chicken broth
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1/2 cup uncooked small shell pasta
2 cups bagged baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil
1. Heat a large saucepan over medium heat. Remove casings from sausage.
2. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble. Drain, return to pan.
3. Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat.
4. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese, and 1 1/2 teaspoons basil)