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Turkey Sausage Soup with Fresh Vegetables

 Turkey Sausage Soup with Fresh Vegetables
Our family is big on soup. This favorite is quick to make, very tasty and gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
10 ServingsPrep: 30 min. Cook: 6 hours


  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 3 large tomatoes, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 medium carrots, thinly sliced
  • 1-1/2 cups cut fresh green beans (1-inch pieces)
  • 1 medium zucchini, quartered lengthwise and sliced
  • 1 large sweet red or green pepper, chopped
  • 8 green onions, chopped
  • 4 cups chicken stock
  • 1 can (12 ounces) tomato paste
  • 1/2 teaspoon seasoned salt
  • 1/3 cup minced fresh basil


  • 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

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Turkey Sausage Soup with Fresh Vegetables (continued)

Directions (continued)

  • before serving, stir in basil. Yield: 10 servings (3-1/2 quarts).
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.
Nutritional Facts: 1-1/3 cups equals 167 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 604 mg sodium, 21 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.