Tuscan Turkey Sausage Soup

Recipe found in a Light & Tasty Magazine. I haven't tried it yet, but plan to. Hope we all like it!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 12  ounces  Italian turkey sausage links
• 4  cups reduced-sodium chicken broth
• 1 (10 3/4ounce) can  reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1  small onion, chopped
• 1  tablespoon  italian seasoning
• 1⁄4 teaspoon  salt-free garlic and herb seasoning
• 1⁄8 teaspoon caraway seed
• 1⁄8 teaspoon fennel seed, crushed
• 1 (15 1/2ounce) can great northern beans, rinced and drained
• 1  leek, cut into 1-inch strips (small, white portion only)

Directions

1. In a nonstick skillet coated with nonstick cooking spray, cook sausage over medium heat until no longer pink; drain. Let cool and slice.
2. In a large saucepan, whisk together the broth, soup, mushrooms, onion, italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed.
3. Add sausage. Bring to a boil. Reduce heat, simmer, uncovered, for 5 minutes.
4. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender.