Sausage and Polenta Soup
Found In: Soups
| 12 oz. | Mild Italian sausage, casings removed |
| 6 cups (49 oz. can) | Fat-free, reduced sodium chicken broth |
| 3/4 cup | Polenta or yellow cornmeal |
| 3 oz. | Very thinly sliced Fontina or Monterey Jack cheese |
| 1/2 cup | California Ripe Olives, coarsely chopped |
| 2 Tbsp. | Chopped parsley |
Crumble sausage into a 4-to 5-quart pan over medium heat. Cook, stirring often, until meat is tinged with brown, about 15 minutes. Drain off and discard pan drippings. Add broth and polenta to pan. Bring mixture to a broil, stirring often, until polenta is creamy, about 15 minutes. Ladle soup in 4 wide bowls, top equally with cheese and olives. Sprinkle with parsley. Makes about 8 cups soup; 4 servings
