Tuscan Turkey Sausage Soup Food

TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
• Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.

POTATO AND TURKEY SAUSAGE SOUP

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.

ALMOST TUSCAN SAUSAGE AND KALE SOUP

Steps:

• Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
• Mix sausage, basil, and paprika together in a bowl.
• Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

TUSCAN SAUSAGE SOUP

Steps:

• Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
• Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
• Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
• Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
• Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

TUSCAN SAUSAGE AND KALE SOUP

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 SOUP WITH FRESH VEGETABLES

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.

ITALIAN STYLE SOUP WITH TURKEY SAUSAGE

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.

TURKEY SAUSAGE LASAGNA SOUP RECIPE (HEALTHY SOUP)

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.

ITALIAN (TURKEY) SAUSAGE SOUP

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.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

SLOW COOKER TUSCAN SAUSAGE AND KALE SOUP

Steps:

• If using storebought sausages, remove casings and break up meat. If making your own, mix together sausage ingredients and break up. Add to slow cooker, along with rest of ingredients except for red pepper and kale.
• Cook on high for 6 hours or low for 8 hours. When ready to serve, stir in red pepper and kale, then let sit for 3-4 minutes. Serve and enjoy!

TURKEY SAUSAGE & WHITE BEAN SOUP

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.

TUSCAN TURKEY SAUSAGE SOUP

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.

TURKEY & SAUSAGE SOUP

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.

TUSCAN SAUSAGE AND WHITE BEAN SOUP

Steps:

• In a skillet, cook sausage. Drain and set aside.
• Melt butter in medium saucepan.
• Add onion and garlic; cook for 1 to 2 minutes while stirring occasionally or until onion is tender.
• Stir in flour.
• Slowly add the evaporated milk and chicken broth while stirring constantly.
• Once the mixture comes to a complete boil, add sausage and beans.
• Heat through, and season with salt and pepper.