© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp Olive Oil
8 oz Sweet Or Hot ITALIAN-STYLE TURKEY SAUSAGE, Cut Into 1/2-Inch Thick Slices
1/2 c Chopped Onion
1 (32-oz) Can Reduced-Sodium Chicken Broth
1 (15-1/2 oz) Can Red Kidney Beans, Rinsed And Drained
1 (14-1/2 oz) Can No-Salt Added Diced Tomatoes, Undrained
1 tsp Dried Oregano Leaves
1 tsp Dried Rosemary Leaves, Finely Crushed
1 tsp Dried Thyme Leaves
1 (6-oz) Package Baby Spinach Leaves
1/2 c Uncooked Small Pasta (Mini Bowties Preferred)
Heat oil in large saucepan over medium heat. Add turkey sausage; cook and stir 3 minutes.
Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned.
Pour poultry broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low; simmer 10 minutes.
Stir in spinach and pasta. Return to boil on medium-high heat. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender.