Italian (Turkey) Sausage Soup
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.
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INGREDIENTS
Nutrition- 2
- 1
- 1(1 1/2 lb) package Italian turkey sausage, cut into 1/2-inch slices
- 1
- 1(14 ounce) can low sodium chicken broth
- 1⁄4teaspoon oregano
- 1⁄4teaspoon basil
- 1⁄4
- 1⁄4teaspoon garlic powder
Toppings
- crumbled cracker
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DIRECTIONS
- Place vegetables, broth, tomatoes, and meat in crockpot.
- Stir in spices.
- Cover and cook on low heat for 5-6 hours until veggies are tender.
- Ladle into bowls and sprinkle with desired toppings.
- *For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
- 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.
- Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
- 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.
- Ladle into bowls and sprinkle with desired toppings.
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