TURKEY SAUSAGE SOUP WITH FRESH VEGETABLES
Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 10 servings (about 3-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.
Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 604mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 5g fiber), Protein 13g protein. Diabetic Exchanges
TURKEY ITALIAN SAUSAGE & GREENS SOUP
This is a low calorie soup with a lot of greens and veggies. It's a bit spicy from the sausage, but you can substitute plain ground turkey for the sausage. This recipe changes every time I make it - I put a lot of leftovers into the pot, but it always turns out delicious. Serve a big bowl with focaccia bread as a meal, as a starter, or as a quick lunch. This soup freezes and reheats well.
Provided by Doberpuppy
Categories Greens
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- -Brown ground meat in large sauce pot (6 quart with a lid).
- -Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms.
- -Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time.
- -Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans.
- -Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top. The spinach should stay green and be simply wilted. This gives the soup a fresher taste.
Nutrition Facts : Calories 271.1, Fat 7.5, SaturatedFat 1.8, Cholesterol 52.5, Sodium 791, Carbohydrate 31.1, Fiber 7.4, Sugar 2.8, Protein 22.7
SAUSAGE & GREENS SOUP
I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! -Angie Pitts, Charleston, South Carolina.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat. Add sausage, onion, celery and carrot; cook 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer., Stir in Swiss chard, tomatoes, bay leaf and seasonings. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until Swiss chard is tender. Stir in beans and lemon juice; heat through. Remove bay leaf.
Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
TUSCAN TURKEY SAUSAGE SOUP
"While trying to reproduce my favorite soup from an Italian restaurant's menu, I hit upon this tasty combination of turkey sausage, broth and mushrooms," pens Thomas Licking of Green Lake, Wisconsin. Fennel, caraway seeds and herb seasoning give the quick-to-fix soup plenty of flavor without adding salt. Serve it steaming hot alongside a crisp salad and bread for a well-rounded meal.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet coated with cooking spray, cook sausage over medium heat until no longer pink; drain. Let cool and slice. , In a large saucepan, whisk together the broth, soup, mushrooms, onion, Italian seasoning, garlic and herb seasoning, caraway seeds and fennel seed. Add sausage. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes. Add beans and leek. Simmer 10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 181 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 978mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
TURKEY SAUSAGE BEAN SOUP
This recipe is from my great-grandmother, though I've added a few ingredients to make it my own. Serve it with a side salad and some artisan bread for a wonderful, hearty family dinner. -Terrel Porter-Smith, Los Osos, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook sausage, onion, fennel and celery root over medium heat 4-5 minutes or until sausage is no longer pink, breaking into crumbles; drain. Stir in tomatoes, water, bay leaves, beef base, Italian seasoning and pepper., Bring to a boil. Reduce heat; simmer, covered, 20 minutes or until vegetables are tender. Stir in beans; heat through. Remove bay leaves. If desired, top servings with cheese. Freeze option: Freeze soup without cheese in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. If desired, top with cheese.
Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 585mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
ITALIAN (TURKEY) SAUSAGE SOUP
Great for those busy mornings or too-hot-to-cook days. Sometimes I use half the package of sausage to stretch the budget and it's still great. I've also doubled the seasonings for an extra kick. *NOTE* The recipe should say "pepper jack cheese" in the toppings.
Provided by unmistakable1
Categories One Dish Meal
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place vegetables, broth, tomatoes, and meat in crockpot.
- Stir in spices.
- Cover and cook on low heat for 5-6 hours until veggies are tender.
- Ladle into bowls and sprinkle with desired toppings.
- *For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
- Drizzle a tablespoon or two of oil (I use extra virgin olive oil) into a large pot. Over med to med-hi heat, add in meat, using wooden spoon to help break it up into smaller pieces.
- Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
- Pour in tomatoes, broth, and stir in the seasonings (omit garlic powder if using fresh garlic). After liquid comes to a bubble, drop in the potatoes, reduce heat, and cook until potatoes are at desired tenderness.
- Ladle into bowls and sprinkle with desired toppings.
Nutrition Facts : Calories 414.5, Fat 16, SaturatedFat 0.3, Cholesterol 90.2, Sodium 1627.3, Carbohydrate 38.2, Fiber 6.8, Sugar 12.8, Protein 31.9
TURKEY & SAUSAGE SOUP
During a winter storm last night I was trying to come up with something warm and hearty. This turned out very good so I thought I would share. Enjoy!
Provided by skyblue53
Categories Winter
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute the sausage and onions til brown and onions soft.
- Add the rest of the ingredients and simmer for an hour.
- Serve with a good crusty bread.
Nutrition Facts : Calories 491.6, Fat 21.1, SaturatedFat 7.3, Cholesterol 88.7, Sodium 930.3, Carbohydrate 37, Fiber 5.4, Sugar 4.6, Protein 38
SAUSAGE AND KALE SOUP
This hearty Italian sausage kale soup recipe is ready in under 30 minutes! Loaded with spicy Italian turkey sausage, bright kale and beans, this one-pot meal is an easy dinner for busy weeknights.
Provided by Nicole Triebe
Categories Soup
Time 20m
Number Of Ingredients 10
Steps:
- Add olive oil to dutch oven or large pot over medium heat and add onion. Cook for 5 minutes or until onions are translucent.
- Add sausage and cook for about 8 to 10 minutes. or until browned, stirring occasionally with a wooden spoon to break into smaller pieces. Add garlic and continue to stir until the fragrant.
- Add chicken stock, carrots, salt, black pepper, and beans and bring to a boil. Reduce heat and let simmer for 20 minutes.
- Add kale and stir until the greens have wilted. Divide individual servings of this delicious soup among bowls, and top with parmesan cheese if desired.
Nutrition Facts : ServingSize 1 1/2 cup, Calories 328 calories, Sugar 7 g, Fat 14 g, SaturatedFat 2 g, Carbohydrate 44 g, Fiber 14 g, Protein 31 g
ITALIAN STYLE SOUP WITH TURKEY SAUSAGE
Hearty vegetable soups with pasta are a favorite in Italian kitchens. The addition of turkey sausage makes this soup satisfying enough to be a meal in itself.
Provided by McCormick
Categories Soups, Stews, and Chili,
Yield 8
Number Of Ingredients 11
Steps:
- 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 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.
Nutrition Facts : Calories 135 Calories
SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP
Categories Soup/Stew Bean Tomato turkey Quick & Easy High Fiber Poultry Sausage Chickpea Winter Healthy Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
- Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.
ITALIAN TURKEY SOUP
Categories Soup/Stew Pasta turkey Quick & Easy Dinner Lunch Fall Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add turkey and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Serve, passing cheese separately.
ITALIAN SAUSAGE AND GREENS SOUP
This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!
Provided by Lakme
Categories Collard Greens
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute Italian sausage and fennel seeds in olive oil.
- When browned, pour into soup pot.
- Saute the bacon until brown.
- Pour into soup pot.
- In same skillet, saute onion and garlic.
- When lightly brown, pour into soup pot.
- Saute mushrooms until tender and pour into soup pot.
- Add beans to soup pot.
- Add chicken stock to soup pot.
- Add enough water to cover contents and bring to boil.
- Add pasta,cover, and simmer for 7 minutes.
- Add chopped greens and more water if needed to come to about two inches below greens.
- Cover and simmer for 20 minutes until greens are tender.
- Enjoy! - Better the second day!
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