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Tuscan Turkey Sausage Soup

"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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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


  • 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.
Nutrition 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.

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Average Rating:
  • swinny
    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.

  • hector3918
    Nov 9, 2012

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

  • AlabamaStoneThrower
    Oct 4, 2010

    No comment left

  • zellmour
    May 14, 2007

    No comment left