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Turkey Sausage Bean Soup

 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.
8 ServingsPrep: 15 min. Cook: 25 min.


  • 4 Italian turkey sausage links, casings removed
  • 1 large onion, chopped
  • 1 cup chopped fennel bulb
  • 1 cup chopped peeled celery root or turnip
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 3 cups water
  • 4 bay leaves
  • 1 tablespoon reduced-sodium beef base
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • Shaved Parmesan cheese, optional


  • 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. Yield: 8 servings (2
  • quarts).

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Turkey Sausage Bean Soup (continued)

Nutritional Facts: 1 cup (calculated without cheese) equals 168 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 585 mg sodium, 22 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat.