#3682 - Italian Sausage Soup

(by Shirley McNevich)

1lb. Italian sausage (sliced into coin shaped pieces)
1 onion (chopped)
2 garlic cloves (minced)
1 tsp. olive oil
2 - 14.5oz. cans chicken broth
1 soup can of water (use of of the empty chicken broth cans to measure)
1 - 15oz. can cannellini beans (rinsed and drained)
1 - 14.5oz. can stewed tomatoes
1 cup raw rotini pasta
1 1/2 cups baby spinach leaves (washed)
1/2 cup shredded mozzarella cheese

In a Dutch oven over medium heat add olive oil, sausage pieces, chopped onions and minced garlic--cook/stir until sausage is browned and onions are softened. Add chicken broth, water, cannellini beans and stewed tomatoes--stir well. Bring mixture to a boil--add the pasta and cook for 8 minutes. Remove from heat--add baby spinach, stir, then put the lid on the Dutch oven. Let it stand covered for 5 minutes. Sprinkle the shredded mozzarella cheese over the top, then serve.