Healthy Tuscan Soup with Turkey Sausage and Fresh Vegetables
A vibrant and hearty soup combining turkey sausage and fresh vegetables, perfect for any occasion.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
Ingredients
- 1 lb Turkey Sausage Lean protein, can be found in links or bulk.
- 2 medium Carrots Chopped.
- 2 stalks Celery Finely diced.
- 1 medium Onion Chopped.
- 3 cloves Garlic Minced.
- 2 cups Spinach Roughly chopped.
- 14 oz Diced Tomatoes Canned, with juices.
- 4 cups Vegetable Broth Low-sodium.
- 1 tbsp Italian Seasoning Blend of herbs.
- 2 tbsp Olive Oil Extra virgin, for sautéing.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
- Gather all your ingredients and ensure they are prepped. Chop the carrots, celery, onion, and garlic, and have your turkey sausage ready.
- In a large pot or Dutch oven, heat two tablespoons of extra virgin olive oil over medium heat until shimmering.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Add the turkey sausage, crumbling it into the pot. Cook for about 5-7 minutes until browned and fully cooked.
- Add the chopped carrots and celery, stirring well to combine. Cook for another 5 minutes until softened.
- Pour in the vegetable broth and add the diced tomatoes with their juices. Stir to combine.
- Add the Italian seasoning, salt, and pepper to taste. Adjust seasoning as necessary.
- Bring the soup to a gentle simmer, then reduce heat to low. Simmer uncovered for about 20 minutes.
- During the last few minutes, stir in the chopped spinach and cook until wilted.
- Remove from heat and let cool slightly before serving. Serve hot, garnished with fresh herbs or olive oil if desired.
Notes
Consider pairing with crusty whole grain bread or a side salad. Leftovers can be stored in the refrigerator for up to three days.