Recipe
Soup, Chili & Stew
Reduced-Sodium Sausage Zuppa Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 6 oz. al fresco roasted pepper and Asiago chicken sausage, sliced | ||
| 1 yellow onion, chopped | ||
| 3 cloves garlic, minced | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| 1 (32 oz) carton Hy-Vee 33%-less-sodium chicken broth | ||
| 12 oz. B-size red potatoes, each cut into eighths (about 2-1/2 c.) | ||
| 1 (12 oz) can Hy-Vee fat-free evaporated milk | ||
| 2 tbsp. Hy-Vee cornstarch | ||
| 2 c. fresh baby spinach | ||
| Hy-Vee salt and black pepper, to taste |
Directions
- Saute sausage, onion and garlic in a Dutch oven over medium-high heat about 5 minutes or until onion is tender.
- Stir in Italian seasoning, crushed red pepper, broth and potatoes.
- In a small bowl whisk evaporated milk and cornstarch until smooth; add to soup.
- Simmer over medium heat 10 to 12 minutes or until potatoes are tender.
- Stir in spinach and season with salt and black pepper to taste.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 20mg
- Sodium: 520mg
- Total Carbohydrates: 20g
- Protein: 10g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 15%