Turkey Sausage Soup with Fresh Vegetables Recipe

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Turkey Sausage Soup with Fresh Vegetables Recipe
Turkey Sausage Soup with Fresh Vegetables Recipe photo by Taste of Home
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Turkey Sausage Soup with Fresh Vegetables Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours

Ingredients

  • 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

Directions

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 and adding a little stock if necessary.
Yield: 10 servings (3-1/2 quarts).
Originally published as Turkey Sausage Soup with Fresh Vegetables in Simple & Delicious April/May 2014

Nutritional Facts

1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (8g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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 and adding a little stock if necessary.
    Yield: 10 servings (3-1/2 quarts).
Originally published as Turkey Sausage Soup with Fresh Vegetables in Simple & Delicious April/May 2014

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Reviews forTurkey Sausage Soup with Fresh Vegetables

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MY REVIEW
Kathyjordan User ID: 6897948 264300
Reviewed Apr. 4, 2017

"Lots of options to change up with whatever veggies your family likes. Very tasty but light soup."

MY REVIEW
bicktasw User ID: 4201818 263560
Reviewed Mar. 17, 2017

"What a nice, light , yet warming soup! I used smoked turkey sausage instead of the Italian and did not have the seasoned salt or basil ...... the soup was very good with loads of flavor. I will use the Italian sausage the next time I make it ..... I'm sure it will be just as tasty!!"

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