This healthy take on the traditional Italian Turkey Sausage Soup is hearty and full of vegetables! It is assembled in a snap and bursting with flavor!
This weather is not my idea of a good time. A “polar vortex”? Call it what you will, I did not move to Atlanta to experience colder temperatures than Moscow (a verified fact and shockingly not a hyperbole). The one good thing about this weather is that it is an excellent excuse to make soup.
I do love a delicious, hearty, warming winter soup! I threw together this Italian Turkey Sausage Soup several months ago when it was less meteorologically appropriate to post. Needless to say, I have made it numerous times since!
This is a healthier take on a traditional Italian sausage soup: I use only a teaspoon of olive oil to sauté the aromatics; I use a low fat turkey sausage; I pile in tons of fresh vegetables; and, as always, I keep the salt to a minimum!
This Italian Turkey Sausage Soup is an easy, last minute dinner or lunch that you can prepare with almost any vegetables that you have on hand, which could come in handy if you, too, find it too cold to venture outside.
The soup pot can also be used as a hand warmer. Bonus!
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Healthy Italian Turkey Sausage Soup
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Total Time: 40 minutes
Description
This healthy take on the traditional Italian Turkey Sausage Soup is hearty and full of vegetables! It is assembled in a snap and bursting with flavor!
Ingredients
- 3 cloves garlic, minced
- 1 small onion, diced
- 1.25 lb sweet Italian turkey sausage, low fat, casings removed
- 5 c chicken broth
- 1.5 cups undrained great northern beans
- 2 small zucchini, diced
- 2 carrots, unpeeled diced
- 28 oz can roasted diced tomatoes, drained
- 2 small potatoes, diced
- 1/4 t pepper
- salt to taste
- 1/2 t crushed red pepper, or more to taste
- 1/2 c whole wheat pasta
- 2 cups chopped dinosaur (lacinato) kale
- Freshly grated Parmesan cheese
Instructions
- Sauté garlic, onion and sausage in 1-teaspoon olive oil in a Dutch oven or large pot. Then add all remaining ingredients except kale. Simmer gently until pasta and veggies are tender.
- Add kale and continue to simmer until soft; about another 5 minutes.
- Serve with crusty bread and garnish with grated Parmesan cheese if desired.
Notes
Note: My take on soup cooking time is the more the merrier, so if you have more time then you can add all the veggies except the zucchini, kale and the pasta and simmer until 15 minutes prior to serving. From this point you can follow the directions as written.
Nutrition
- Serving Size: Serves 4-6
6 Comments
Miss Kim @ behgopa
January 8, 2014 at 3:50 amI love warm hearty soup on freezing cold days. That soup looks soothing. I can’t imagine the chill you guys must be going through. Here in LA, it’s about 50s~60s and I am still freezing (you know how us Californians are).
Lindsey
January 8, 2014 at 10:41 amThe cold reminds me of living in Cleveland which I vowed never to do again! I imagine living in Cali is similar to when we lived in Hong Kong: winter jackets and scarves at 65 degrees! lol!
This soup is soothing and delicious!
Josephine
January 8, 2014 at 7:04 pmIt looks great – I will try it. Thank you!
Lindsey
January 12, 2014 at 10:24 amThanks, Josephine!
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