1 pound Italian sausage, squeezed from casing
1 large onion, chopped
6 cloves garlic, minced
2 teaspoons dried organic basil (or 2 tablespoons chopped fresh basil)
2 teaspoons organic oregano
1 teaspoon organic anise seed
4 cups chicken broth
1 14 ½-ounce can petite diced tomatoes
1 8-ounce can tomato sauce
1 cup mini farfalle pasta
2 cups fresh spinach, chopped
8 ounces fresh mozzarella, diced
½ cup fresh Parmesan cheese, shredded
1. Brown the sausage in a large saucepan over medium-high heat until crumbly. Remove the sausage from the pan and drain all but 1 tablespoon of the fat. Add the onion to the pan and saute over medium heat until tender, about 5 minutes.
2. Return the sausage to the pan, stir in the garlic, basil, oregano and anise seed, and cook for 2 minutes. Add the chicken broth, diced tomatoes and tomato sauce, and bring to a boil over high heat. Stir in the pasta and cook, according to the manufacturer’s recommended cook time, until the pasta is al dente.
3. Remove the saucepan from the heat and stir in the spinach and mozzarella. Serve the soup immediately, topped with Parmesan cheese.
Per serving: 303 calories, 17 g fat, 8 g saturated fat, 18 g protein, 19 g carbohydrate, 2 g fiber, 43 mg cholesterol, 1,109 mg sodium.