Low Sodium Italian Sausage Soup

Here is another experiment in eliminating sodium from a tried and true soup recipe. I borrowed the spice mix from my Low Sodium Italian Sausage recipe and used it to make turkey Italian sausage. It works perfectly and reduced the sodium in this favorite Italian Sausage Soup. I also used unsalted chicken stock and no salt tomatoes. But I kept the Parmesan for a garnish. It was really really good! Maybe a little spicier than the original, but I liked it. Definitely a soup that adapts well to a low sodium diet.

Low Sodium Italian Sausage Soup

Makes 6 servings

Ingredients

1 tsp. olive oil

19.2 oz. 93% lean ground turkey

1 cloves garlic, minced

1-1/2 Tbsp. fennel seeds, crushed

3/4 tsp. black pepper

3/4 tsp. red pepper flakes

1/2 tsp. paprika
4 cups unsalted chicken broth
2 (14.5-oz) cans no salt added diced tomatoes with basil, garlic, and oregano
1 cup uncooked small shell pasta
4 cups bagged baby spinach leaves
4 Tbsp. grated Parmesan cheese
4 Tbsp. chopped fresh basil

Directions

Heat a large saucepan over medium heat. Add olive oil, turkey, garlic and seasonings to pan, and cook about 5 minutes or until browned, stirring to crumble.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. 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 basil. 

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