Have you tried turkey Italian Sausage? It’s pretty darn tasty and could be substituted  in this soup.

Italian Sausage Soup with Cannellini Beans and Spinach
Serve with a glass of 2007 Busi Chianti Rufina
Serves 4-6

1/2 pound sweet Italian sausage, casing removed
1 small onion, diced
1 clove garlic, minced
1 14 1/2 ounce can chicken broth
1 15 ounce can Italian-style diced tomatoes
1 15 ounce can cannellini beans
16 ounces (2 cups) spaghetti sauce
5 ounces frozen chopped spinach, thawed, squeezed dry
1 teaspoon dried Italian seasoning mix (oregano, basil, marjoram, etc.)
3/4 teaspoon salt
1 pinch crushed red pepper flakes, to taste
Parmesan cheese, for garnish

In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8-10 minutes. Serve garnished with Parmesan cheese.