Italian Sausage Soup

A very easy version of sausage soup. My husband loves this. We serve it with crusty bread (for dipping) and a tossed salad. It is an easy meal for the weeknights. I have varied the vegetables (by adding sauteed onions and mushrooms or using only frozen broccoli) and used steamed fresh veggies instead of the frozen.

• Ready In: 14 mins
• Serves: 6

Ingredients

• 1 (1 lb) package  frozen bird eye zesty garlic pasta accents  seasoned pasta and vegetable combination
• 1 1⁄2 cups  frozen broccoli carrots cauliflower mix
• 2  cups fresh spinach
• 3 (14 ounce) cans chicken broth
• 1  lb Italian sausage, cooked and crumbled
• 1 (8 ounce) can tomato sauce
• 1⁄2 cup half-and-half

Directions

1. In large saucepan, place vegetables (except spinach), pasta mix and broth; bring to a boil over high heat.
2. Reduce heat to medium; cover and simmer 7 to 10 minutes or until vegetables are crisp-tender.
3. Stir in cooked sausage, tomato sauce and fresh spinach.
4. Cook until spinach begins to wilt and cook down.
5. Stir in half and half.
6. Cook until heated through.