Most people think that for a soup to be good it has to cook for hours. This would be difficult for a midweek dinner when you come home late and are in a hurry.

I love soup suppers and decided to create this tomato-based mushroom and sausage soup that takes only 20 minutes to make.

The Italians like to toast slices of leftover bread with some olive oil. The tasty result is crostini or “little toasts.” They make a great side dish for this dinner.

Linda Gassenheimer is the author of many cookbooks, including several that focus on diabetes-friendly meals and snacks. Visit her website at dinnerinminutes.com.

Any type of pasta or marinara sauce can be used for this soup. Read the labels carefully and buy one that has no added sugar and is low in sodium.Any leftover bread can be used for the crostini.Makes 2 servings2 teaspoons olive oil1 pound sliced mushrooms¾ pound low-fat turkey sausage, sliced2 1/4 cups no-sugar-added, low-sodium pasta sauce3 cups fat-free, low-sodium chicken brothSalt and freshly ground black pepperHeat the olive oil in a large saucepan over medium-high heat. Add the mushrooms and sausage and sauté 2 minutes. Add the pasta sauce and broth.Bring to a simmer over medium heat, cover and simmer 15 minutes. Add salt and pepper to taste.GARLIC CROSTINI2 slices multigrain country breadOlive oil spray1 garlic clove, cut in halfSpray bread with olive oil spray and rub half a garlic clove on the sprayed side of the bread. Toast in a toaster oven or under a broiler until the bread is golden, about 1 minute. Serve the garlic crostini with soup.- See more at: http://beedit.sx.atl.publicus.com/article/20150124/Error/701249969&NoCache=1#sthash.mqzTxpta.dpuf