Ingredients: 1 tablespoon olive oil 8 ounces sweet or hot Italian-style turkey sausage, cut into ½-inch-thick slices ½ cup chopped onion 1 can (32 ounces) reduced-sodium chicken broth 1 can (15½ ounces) red kidney beans, rinsed and drained 1 can (14½ ounces) no-salt-added diced tomatoes, undrained 1 teaspoon oregano leaves 1 teaspoon rosemary leaves, finely crushed 1 teaspoon thyme leaves 1 package (6 ounces) baby spinach leaves ½ cup uncooked small pasta, such as mini bow ties or elbows

Directions: Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned. Pour chicken broth, beans, and tomatoes into saucepan. Stir in oregano, rosemary, and thyme. Bring to a boil. Reduce heat to low; simmer 10 minutes. Stir in spinach and pasta. Return to boil on medium-high heat. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender. Makes 8 (½-cup) servings. (Recipe from McCormick) *See more recipes in our soups collection