Italian (Turkey) Sausage Soup

READY IN: 5hrs 10mins
Recipe by unmistakable1

Great for those busy mornings or too-hot-to-cook days. Sometimes I use half the package of sausage to stretch the budget and it's still great. I've also doubled the seasonings for an extra kick. *NOTE* The recipe should say "pepper jack cheese" in the toppings.

Top Review by mums the word

A nice hearty soup that pairs well with homemade crusty bread. I found the soup needed more spices for our tastes. I tried it about half way through and decided to add celery leaves and bay leaf. I think next time I would add carrots and maybe a wee bit of corn too. You really could add just about any veggie you like to this one. I also sauteed the onion and sausage ahead of time so that I could drain excess fat. I will definitely make this again. Made for Spring PAC 2009. Thx for the recipe!

Ingredients Nutrition


  1. Place vegetables, broth, tomatoes, and meat in crockpot.
  2. Stir in spices.
  3. Cover and cook on low heat for 5-6 hours until veggies are tender.
  4. Ladle into bowls and sprinkle with desired toppings.
  5. *For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
  6. Drizzle a tablespoon or two of oil (I use extra virgin olive oil) into a large pot. Over med to med-hi heat, add in meat, using wooden spoon to help break it up into smaller pieces.
  7. Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
  8. Pour in tomatoes, broth, and stir in the seasonings (omit garlic powder if using fresh garlic). After liquid comes to a bubble, drop in the potatoes, reduce heat, and cook until potatoes are at desired tenderness.
  9. Ladle into bowls and sprinkle with desired toppings.

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