Serves:
4
Serving Size:
2 cups
Prep Time:
20 minutes
Inactive:
0 minutes
Cook:
30 minutes
TOTAL:
50 minutes
INGREDIENTS:
• 1 teaspoon olive oil or coconut oil
• 1 pound sweet Italian turkey sausage, casings removed
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
• ½-cup oil-packed sun-dried tomatoes, rinsed and chopped fine
• 6-8 cups fresh baby spinach
• ½-cup parmesan cheese
• 2-3 zucchinis, sliced into noodle-like strips
INSTRUCTIONS:
Using a spiral vegetable slicer, “spiralize” the zucchini into spaghetti like noodles and roughly chop for
shorter noodles. If you don't have a spiral vegetable slicer, cut the whole zucchini into thin, noodle-like
strips. You want about 4 cups of loosely-packed zucchini.
Heat oil in a non-stick skillet over medium heat. Remove casings from sausage and brown, breaking
it up with a spoon; cook until lightly browned. Stir in garlic and cook 1 minute more. Stir in broth. Add
sun-dried tomatoes to soup. Add zucchini to soup and cook for 3-5 minutes, till tender. Stir in spinach
a handful at a time and cook until wilted. Remove from heat and ladle into bowls. Grate fresh parme-
san on top of each serving (optional).
NUTRITIONAL VALUE:
Calories: 530
Sodium: 1212 mg
Fat: 40 g
Carbohydrates: 8 g
Protein: 35 g
Sugars: 2 g
SWEET ITALIAN SAUSAGE
AND SPINACH SOUP
RED
SANDRA
Store 8552
Warrenton, VA
POINTS PER
SERVING
17
24
The combination of the antioxidant-rich
sun-dried tomatoes (sun-dried contain 20
percent more lycopene than fresh tomatoes) and
the nutritional powerhouse spinach makes this soup
a winner! Note that freezing spinach diminishes its
health benefits—it’s best to buy it fresh.
