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
MINESTRONE WITH KALE AND TURKEY SAUSAGE
Minestrone is a robust Italian soup of assorted vegetables and beans - the choices vary from cook to cook and season to season. In this version we use turkey sausage to add flavor and heartiness; we like how it complements the kale and chickpeas.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes.
- Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper.
- Ladle the soup into bowls. Top with the croutons and season with pepper.
Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 30 milligrams, Sodium 1,088 milligrams, Carbohydrate 58 grams, Fiber 9 grams, Protein 25 grams, Sugar 11 grams
TURKEY AND SAGE SAUSAGE
Provided by Michael Symon : Food Network
Time 1h45m
Yield 15 six-inch links
Number Of Ingredients 15
Steps:
- Combine the turkey, pork fatback, sage, garlic, chives, pepper, nutmeg, orange zest and 2 tablespoons salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
- Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
- Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve in split toasted buns with spicy brown mustard and grilled red onions.
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
POTATO AND TURKEY SAUSAGE SOUP
A quick and easy, hearty and creamy potato soup with flavorful, yet healthy, turkey Polska kielbasa.
Provided by Pat Renfroe
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Place the butter or margarine, potatoes, onion and celery in a large pot over high heat. Add water to cover and cook for 20 minutes, or until potatoes are tender.
- Puree the cooked potato mixture in small batches in a blender or food processor. Return the pureed mixture to the pot over medium heat. Add the kielbasa, ranch dip mix and half-and-half. Stir well and season with salt and pepper to taste. Allow soup to heat through, but do not boil.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 58.3 g, Cholesterol 159 mg, Fat 43.2 g, Fiber 5.4 g, Protein 27.9 g, SaturatedFat 21.2 g, Sodium 1680.5 mg, Sugar 5.6 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
TURKEY SAUSAGE AND LENTIL SOUP
This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
TURKEY SAUSAGE & WHITE BEAN SOUP
A hearty Italian-style soup with turkey sausage, white beans and greens.
Provided by Julie Andrews
Categories Soups
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven or soup pot to medium heat. Add the onion and cook 3-4 minutes or until slightly soft. Add the sausage and cook 5-7 minutes, stirring occasionally, until its browned (if using ground, break the sausage up with a wooden spoon as it cooks). Stir in the garlic, Italian seasoning, salt, black pepper and crushed red pepper flakes and sauté 30-60 seconds or until fragrant.
- Add the beans, diced tomatoes and stock and bring to a simmer. Stir in the spinach or kale and let simmer another 5-6 minutes. Taste and adjust seasoning, if necessary.
- Serve soup in bowls with Parmesan cheese.
- Heat the olive oil in a skillet to medium heat. Add the sausage and cook 5-7 minutes, stirring occasionally, until its browned (if using ground, break the sausage up with a wooden spoon as it cooks). Transfer to the bowl of a slow cooker.
- Add the onion, garlic, Italian seasoning, salt, black pepper, red pepper flakes, beans, diced tomatoes, stock and spinach or kale to the slow cooker bowl. Cook on high 2-3 hours or low 4-5 hours.
- Serve soup in bowls with Parmesan cheese.
Nutrition Facts : ServingSize 1/8 of recipe, Calories 273 calories, Sugar 4g, Sodium 521mg, Fat 12g, SaturatedFat 3g, UnsaturatedFat 9g, TransFat 0g, Carbohydrate 22g, Fiber 7g, Protein 17g, Cholesterol 43mg
RUSTIC TURKEY SAUSAGE AND KALE SOUP
My rustic turkey sausage and kale soup is a hearty and healthy soup full of savory flavors and is the perfect way to warm up your soul on those frigid winter days.
Provided by Mila Furman
Categories Soup
Number Of Ingredients 14
Steps:
- Start out with the ground turkey or pork sausage in a 6 quart pot or dutch oven.
- Go ahead and brown it up in a little bit of olive oil while breaking it up with a wooden spoon. This should take about 10 minutes.
- While meat is browning, dice your onions and carrots, roughly. Cut the carrot into match sticks and then into cubes. (Tutorial coming soon!)
- Once the meat is all brown and crusty go ahead and remove from pot and reserve in another bowl.
- Add about 2 tablespoons of butter into the pot. And move it around. I used to be a "butter only on special occasions" type of gal, but more recently I have started to slip it into a few of my dishes here and there and it makes a world of a difference! You see those gorgeous crispy bits of meat on the bottom of the pot? This will give the soup loads and loads of flavor.
- Now add in your carrots and onions and let them "sweat" it out in their buttery sauna. Sweating means low heat and covered. No caramelization should occur. But if it does, no biggie.
- Next, cut up your potatoes roughly and mince some garlic. Use your microplaner for easy and quick garlic shredding! Watch those fingers, those things are sharp!
- Measure out your red pepper flakes depending on how super spicy you want the soup.
- Toss the garlic, red pepper flakes and potatoes into the onion carrot mixture and let cook for 2-3 minutes.
- Add in your reserved turkey sausage.
- Next, pour in about 8 cups of your homemade or store bought chicken stock and make sure you get all the nitty gritty caramelized bits with your wooden spoon on the bottom of the pan. If using store bought chicken stock, which let's face it, most of us will, by the low sodium type.
- Add in the Parmesan rind.
- That's it. Let the soup cook for about 20 minutes.
- In the mean time roughly chop up your kale and run cold water through it to get all the grit and dirt off of it.
- Go ahead and drain the can of cannelini beans.
- After 20 minutes, go ahead and add in your beans and kale. The kale will wilt nicely into the soup. Just give it a few minutes and a stir or two for some encouragement.
- Check the seasoning of the soup. Your sausage will already be seasoned so make sure you check the soup as you go. .
- Serve the soup with some Parmesan cheese and a quick zest of lemon. I find the lemon just makes everything fresh and clean tasting.
- And if you are not on a pesky diet, go ahead and serve it with some gorgeous crusty bread.
TUSCAN SAUSAGE AND KALE SOUP
This Italian sausage and kale soup is a healthier take on Olive Garden's classic creamy soup - zuppa toscana. This easy recipe is dairy free, gluten free and almost paleo. Make it with spicy sausage or even substitute turkey sausage if you want.
Provided by Melissa Belanger
Categories Soups
Time 40m
Number Of Ingredients 10
Steps:
- If necessary, remove sausage from its casing.
- Heat a large Dutch oven or stockpot to medium. Add sausage and cooking, breaking into pieces as you go, until no longer pink - about 5 minutes.
- Add onion and garlic. Continue cooking, stirring occasionally, until onions are translucent - about 5 minutes
- Increase heat to high, and add chicken broth and potatoes. Bring to a boil and cook until potatoes are soft.
- Reduce heat to medium, add kale and white beans. Simmer until kale is tender - about 10 minutes.
- In a small bowl, whisk almond cooking milk and cornstarch together. Stir into soup and let soup continue cooking until it has thickened - about 10 minutes.
- Remove from heat and season with salt & pepper to taste.
TURKEY SAUSAGE LASAGNA SOUP RECIPE (HEALTHY SOUP)
Turkey Sausage Lasagna soup has all the flavor of lasagna without all the work. So easy and delicious.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a large stock pot, add onion, garlic and turkey sausage; cook until turkey is browned. Drain grease.
- Add in chicken broth, tomatoes, tomato paste, oregano, Italian seasoning, and basil.
- Mix well and bring to a boil.
- Add in broken noodles and zucchini and cook for 8-10 minutes or until noodles are tender.
- Stir in Parmesan cheese and add salt and pepper to taste.
Nutrition Facts : Calories 355 kcal, Carbohydrate 44 g, Protein 27 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 1875 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
TURKEY SAUSAGE, WHITE BEAN & BUTTERNUT SQUASH SOUP
Make and share this Turkey Sausage, White Bean & Butternut Squash Soup recipe from Food.com.
Provided by kfo1222
Categories Low Cholesterol
Time 1h5m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and sauté until softened, about 5 to 10 minutes.
- Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
- Add garlic; cook, stirring, 1 minute.
- Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more.
- Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.
- Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.
Nutrition Facts : Calories 301.7, Fat 11.9, SaturatedFat 2.7, Cholesterol 77.1, Sodium 1987.2, Carbohydrate 28.8, Fiber 7.2, Sugar 5.4, Protein 20.9
TURKEY SAUSAGE AND BEAN SOUP
A very simple crock-pot soup, utilizing turkey sausage and some cans of beans I had on hand. I serve this with Irish Soda Bread.
Provided by KatiesMama
Categories Poultry
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium frying pan, saute sausage and onion until sausage has browned. Drain.
- In crockpot, mix water and dressing mix. Add kidney and garbanzo beans, and black-eyed peas.
- Add sausage and onion to crockpot.
- Simmer on low 3-4 hours, or until heated through.
Nutrition Facts : Calories 256.5, Fat 3.8, SaturatedFat 0.6, Sodium 429, Carbohydrate 43.7, Fiber 11, Sugar 1, Protein 13.2
RICH LENTIL AND TURKEY SAUSAGE SOUP
Make and share this Rich Lentil and Turkey Sausage Soup recipe from Food.com.
Provided by Burefan
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash and pick over the lentils (to make sure there are no stones) and bring to a boil in the broth or water in a large soup pot. Lower the heat and simmer for 10 minutes.
- Meanwhile, heat the olive oil in a large skillet. Sauté the garlic, onion, celery, and sausage for 5 minutes over medium heat. Add the tomatoes and sauté for another 5 minutes.
- Add the vegetable-sausage mixture and seasonings to the lentils. Simmer for 20 to 30 minutes, or until the lentils are tender but not mushy. Serve with a dollop of plain yogurt and chopped parsley for garnish.
Nutrition Facts : Calories 318.7, Fat 18.6, SaturatedFat 3.6, Cholesterol 119.5, Sodium 455.8, Carbohydrate 20.1, Fiber 6.7, Sugar 3.6, Protein 18.6
TURKEY SAUSAGE BARLEY SOUP
Turkey sausage with spinach and barley is the perfect soup.
Provided by Juli Carvi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
- Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.
Nutrition Facts : Calories 175 calories, Carbohydrate 12 g, Cholesterol 43.3 mg, Fat 8.8 g, Fiber 3.1 g, Protein 13.6 g, SaturatedFat 2.2 g, Sodium 1587.3 mg, Sugar 1.7 g
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
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
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.
HOMEMADE TURKEY SAUSAGE
Steps:
- Enjoy!
Nutrition Facts : Calories 111 kcal, Carbohydrate 0 g, Cholesterol 45 mg, Fiber 0 g, Protein 11 g, SaturatedFat 2 g, Sodium 168 mg, Sugar 0 g, Fat 7 g, ServingSize 16 Sausage Patties (16 servings), UnsaturatedFat 0 g
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