1 lb. spicy Italian sausage links, cut into 1-inch slices
In large kettle or Dutch oven, cook sausage and onion until sausage is browned on all sides. Drain off any excess grease.
Add the tomatoes and next seven ingredients; bring to a boil and cook 5 to 8 minutes or until squash is crisp-tender. Squeeze excess liquid from spinach and stir into soup. Ladle soup into bowls and sprinkle with Parmesan cheese.
Serve with thick chunks of toasted Italian bread drizzled with a little Watkins Garlic Liquid Spice.
Makes 6 servings
Watkins Independent Associate #099046N
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