Scent your kitchen with the welcoming smell of homemade soup that won’t break your calorie bank.
Most people think that for a soup to be good it has to cook for hours. This would be difficult for a midweek dinner. I love soup suppers and decided to create this tomato-based mushroom and sausage soup that takes only 20 minutes to make.
The Italians like to toast slices of leftover bread with some olive oil. The tasty result is crostini or “little toasts.” They make a great side dish for this dinner.
• Any type of pasta sauce or marinara sauce can be used. Read the labels carefully and buy one that has no added sugar and is low in sodium.
• Any leftover bread can be used for the crostini.
• Start soup.
• While soup cooks, prepare crostini.
To buy: 3/4 pound low-fat turkey sausage, 1 small package sliced mushrooms, 1 bottle no-sugar-added, low-sodium pasta sauce, 1 loaf multigrain country bread.
Staples: Olive oil, olive oil spray, fat-free, low-sodium chicken broth, garlic, salt and black peppercorns.