• 12 ounces Italian turkey sausage links
  • 4 cups reduced-sodium chicken broth
  • 1 (10.75 ounce) 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 (15.5 ounce) can great northern beans, rinsed and drained
  • 1 small leek, white part only, cut into 1 inch strips


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