italian sausage soup

1  lb.		Italian sausage
2  tablespoons		Olive oil
2		med onions,s diced
6		cloves garlic,s diced
2  teaspoons		bay leaves
2  tablespoons		salt
1/2  teaspoon		pepper
1  can		garbanzo or red kidney beans, drained
1/2  lb.		fresh sliced mushrooms
1		large can petite diced tomato
1  quart		water
3  tablespoons		chicken base – purchased at Costco
12  ounces		V-8® vegetable juice
1  teaspoon		couple squirts of Worcestershire sauce
1		bag frozen cauliflower
7  cups		large handsful baby spinach leaves

Tip: For nutritional information on all the ingredients in italian sausage soup just click on each ingredient name. Then adjust the serving size for any italian sausage soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Form sausage into meatballs. Put oil in soup pot and brown sausage in it. Add the rest of the ingredients except the cauliflower and spinach and bring to a boil. When onions are tender, add the cauliflower and cook on medium heat until it’s warmed. Turn off the burner, add spinach and cover for 3 minutes. Stir and serve with a sprinkling of shredded parmesan cheese. As with all soups, this one is fantastic the next day. I don’t drain the fat as it adds a lot to the flavor of the soup.