Tuscan Turkey Sausage Soup Recipe

5 2 4
Publisher Photo

Tuscan Turkey Sausage Soup Recipe

Read Reviews
5 2 4
Publisher Photo
"While trying to reproduce my favorite soup from an Italian restaurant's menu, I hit upon this tasty combination of turkey sausage, broth and mushrooms," pens Thomas Licking of Green Lake, Wisconsin. Fennel, caraway seeds and herb seasoning give the quick-to-fix soup plenty of flavor without adding salt. Serve it steaming hot alongside a crisp salad and bread for a well-rounded meal.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 ounces turkey Italian sausage links
  • 4 cups reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 small onion, chopped
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt-free garlic and herb seasoning
  • 1/8 teaspoon caraway seeds
  • 1/8 teaspoon fennel seed, crushed
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 small leek (white potion only), cut into 1-inch strips

Directions

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. Yield: 8 servings.
Originally published as Tuscan Turkey Sausage Soup in Light & Tasty August/September 2004, p57

Nutritional Facts

1 cup: 181 calories, 5g fat (2g saturated fat), 26mg cholesterol, 978mg sodium, 19g carbohydrate (0 sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

  • 12 ounces turkey Italian sausage links
  • 4 cups reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 small onion, chopped
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon salt-free garlic and herb seasoning
  • 1/8 teaspoon caraway seeds
  • 1/8 teaspoon fennel seed, crushed
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 small leek (white potion only), cut into 1-inch strips
  1. 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. Yield: 8 servings.
Originally published as Tuscan Turkey Sausage Soup in Light & Tasty August/September 2004, p57

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Reviews forTuscan Turkey Sausage Soup

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MY REVIEW
swinny User ID: 1858482 241617
Reviewed Jan. 12, 2016

"This soup is delicious. I used ital turkey sausage and took off casing before cooking. Added onions to sausage to soften. Left out mushrooms since hubby does not care for these. Did not have a leek but added some sugar snap peas and this turned out wonderful. This soup is very flavorful."

MY REVIEW
hector3918 User ID: 6332820 151710
Reviewed Nov. 9, 2012

"Awesome recipe. Really rich and robust flavors. Used fresh mushrooms compared to canned. Will definitely make again!"

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