Turkey Sausage and Vegetable Soup

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This is a great soup.  It’s light and healthy yet satisfying, plus fairly quick and easy to make.  Sometimes I double the recipe so I have plenty of leftovers to divide among 8 ounce mason jars and freeze.  Then I have plenty of quick and easy healthy lunches I can grab on my way out the door for weeks to come.  

Cook time:  Hands on 20 minutes, total 45 minutes
Servings:  Approximately 8 one cup servings

Ingredients:

  • 20 ounces sweet Italian turkey sausage
  • 6 cloves of garlic, finely chopped
  • 1 large red onion, chopped
  • 2 medium carrots peeled and chopped
  • 32 ounces chicken broth
  • 1 (14.5 ounce) can fire roasted diced tomatoes with liquid
  • 1 (14.5 ounce) can great northern beans
  • 1 medium zucchini, chopped
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups of baby spinach washed and torn into small pieces

Instructions:

  1. In a stockpot crumble the sausage and brown with the garlic, onion, and carrots over medium high heat.
  2. Drain the fat
  3. Stir in the chicken broth, tomatoes, beans, and zucchini
  4. Season with salt and pepper
  5. Bring to a boil, then reduce heat and simmer for 10 minutes or until zucchini is tender
  6. Remove from heat and add spinach. Allow to stand 15 minutes. 
  7. Serve.

Nutrition: Calories: 185, Total Fat: 7 g, Total Carbohydrate: 16 g, Fiber: 5 g, Protein: 15.5 g, Sodium: 1347.4 mg

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