Tuscan Turkey Sausage Soup

Ingredients

• 15 ounces great northern beans rinsed drained canned
• 0.1 teaspoon caraway seeds 
• 10 ounces cream of chicken soup undiluted reduced-fat reduced-sodium canned
• 0.1 teaspoon fennel seeds crushed
• 0.3 teaspoon alouette garlic & herbs spreadable cheese salt-free
• 1 tablespoon seasoning italian
• 1 small leek white cut into 1-inch strips ( potion only)
• 4 cups chicken broth reduced-sodium
• 8 ounces mushrooms drained canned
• 1 small onion chopped
• 12 ounces turkey sausage italian

Equipment

• frying pan
• sauce pan
• whisk

Directions

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