SAUSAGE SOUP

Sausage Soup image

When I substituted turkey sausage for the pork sausage in my mother-in-law's recipe, we loved the result.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 pound bulk turkey breakfast sausage
1 cup chopped onion
3 cups water
2 reduced-sodium chicken bouillon cubes
4 cups cubed peeled potatoes
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1/4 teaspoon dried sage
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1-1/2 cups evaporated skim milk
2/3 cup chopped sweet red pepper

Steps:

In a soup kettle or Dutch oven over medium heat, cook sausage and onion until sausage is not longer pink and onion is tender; drain. Add water and bouillon; bring to a boil. Add potatoes; seasoning blend, pepper and sage; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender. Stir in corn and milk; heat through. Garnish with red pepper.

Nutrition Facts :

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