Chunky Chicken Sausage Soup

This warming dinner chock-full of sausage, beans and tender veggies is extrahearty— and only 163 calories per serving

9 oz. (about 3 links) fully cooked chicken sausage, sliced into coins

1 cup chopped onion

1 Tbs. chopped garlic

3 cups coarsely chopped

spinach

2 cups chopped tomatoes 2 cups low-sodium chicken

broth

1 (15 oz.) can cannellini (white kidney) beans, drained, rinsed

1 tsp. dried Italian seasoning

Bring large pot sprayed with nonstick cooking spray to medium-high heat. Add sausage, onion and garlic. Cook until sausage has browned and onion has mostly softened, stirring frequently, about 5 min.

Add spinach, tomatoes, broth, beans and seasoning; increase heat to high. Stirring occasionally, cook until spinach has wilted, onion is tender and soup is hot, about 4 min.

Servings: 6. Active time: 10 min. Total time: 20 min.

Calories: 163 Protein: 14g Fat: 4g (1g sat.) Carbs.: 18g Sodium: 402mg Fiber: 5g Sugar: 3.5g

until slightly tender, about 4 min.. If necessary, continue microwaving squash in 30-sec. intervals until slightly tender. Flip chicken and veggies. Add squash to baking sheet and top all veggies with remaining honey mustard. Bake until chicken is cooked through and veggies are tender, about 10 min. Let cool slightly, then slice chicken and serve with roasted veggies.

Servings: 2. Active time: 10 min. Total time: 30 min. Calories: 355 Protein: 36g Fat: 4g (5g sat.) Carbs.: 40g Sodium: 712mg Fiber: 4g Sugar: 20g