Best Tuscan Turkey Sausage Soup Recipes

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TUSCAN SAUSAGE AND KALE SOUP



Tuscan Sausage and Kale Soup image

This Italian sausage and kale soup is a healthier take on Olive Garden's classic creamy soup - zuppa toscana. This easy recipe is dairy free, gluten free and almost paleo. Make it with spicy sausage or even substitute turkey sausage if you want.

Provided by Melissa Belanger

Categories     Soups

Time 40m

Number Of Ingredients 10

1 yellow onion, chopped
2 garlic cloves, minced
1 pound Italian sausage
1 1/2 pounds potatoes, cubed
1 bunch kale, chopped
1/2 cup almond cooking milk
1 tablespoon cornstarch
8 cups reduced-sodium chicken broth
1 15-ounce can cannelini beans
Salt & pepper, to taste

Steps:

  • If necessary, remove sausage from its casing.
  • Heat a large Dutch oven or stockpot to medium. Add sausage and cooking, breaking into pieces as you go, until no longer pink - about 5 minutes.
  • Add onion and garlic. Continue cooking, stirring occasionally, until onions are translucent - about 5 minutes
  • Increase heat to high, and add chicken broth and potatoes. Bring to a boil and cook until potatoes are soft.
  • Reduce heat to medium, add kale and white beans. Simmer until kale is tender - about 10 minutes.
  • In a small bowl, whisk almond cooking milk and cornstarch together. Stir into soup and let soup continue cooking until it has thickened - about 10 minutes.
  • Remove from heat and season with salt & pepper to taste.

TUSCAN SAUSAGE SOUP



Tuscan Sausage Soup image

When you don't know what's for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that's loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you've got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

1 lb Italian ground pork sausage
1 cup chopped onions
1 large carrot, peeled, cut into quarters lengthwise and into 1/4-inch slices (about 1 cup)
1 tablespoon finely chopped garlic
1/4 teaspoon crushed red pepper flakes
6 cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2 teaspoons chopped fresh oregano
1 bay leaf
3/4 cup (3 oz) small ring pasta, such as ditalini
3 cups baby spinach, coarsely chopped
1 tablespoon olive oil
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup grated Parmesan cheese

Steps:

  • Heat 5-quart Dutch oven over medium-high heat. Add sausage, onions and carrot; cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in garlic and pepper flakes; cook 1 to 2 minutes or until garlic is fragrant.
  • Stir in broth, beans, tomatoes, oregano and bay leaf. Heat to boiling; reduce heat to medium-low, and simmer uncovered 10 minutes. Add pasta; simmer 8 to 9 minutes or until pasta is tender. Remove bay leaf, and discard.
  • Stir in spinach; cover and remove from heat. Let stand 5 minutes; stir.
  • Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat Add bread crumbs; cook and stir 2 to 3 minutes or until toasted and golden brown. Remove from heat.
  • Divide soup among serving bowls; garnish each with cheese and toasted bread crumbs.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1080 mg, Sugar 5 g, TransFat 0 g

TUSCAN TURKEY SOUP



Tuscan Turkey Soup image

Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! -Marie McConnell, Shelbyville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups cubed cooked turkey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

Nutrition Facts : Calories 167 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 549mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

TUSCAN BARLEY SOUP



Tuscan Barley Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 sweet or spicy turkey sausage links, casings removed
1 cup pearled barley
8 cups low-sodium vegetable or chicken broth
2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium zucchini, halved lengthwise and cut into1/2-inch slices
1 fennel bulb, thinly sliced
1 medium leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
1 Parmesan cheese rind, optional
1 dried bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup chopped chives

Steps:

  • In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
  • Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
  • Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

ITALIAN STYLE SOUP WITH TURKEY SAUSAGE



Italian Style Soup with Turkey Sausage image

Hearty vegetable soups with pasta are a favorite in Italian kitchens. The addition of turkey sausage makes this soup satisfying enough to be a meal in itself.

Provided by McCormick

Categories     Soups, Stews, and Chili,

Yield 8

Number Of Ingredients 11

1 tbsp olive oil
8 oz sweet or hot Italian-style turkey sausage cut into 1/2-inch thick slices
1/2 cup chopped onion
1 can (32 ounces) reduced sodium chicken broth
1 can (15 1/2 ounces) red kidney beans drained and rinsed
1 can (14 1/2 ounces) no salt added diced tomatoes undrained
1 tsp McCormick® Oregano Leaves
1 tsp McCormick® Rosemary Leaves finely crushed
1 tsp McCormick® Thyme Leaves
1 package (6 ounces) baby spinach leaves
1/2 cup uncooked small pasta such as mini bowties or elbows

Steps:

  • Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned.
  • Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low; simmer 10 minutes.
  • Stir in spinach and pasta. Return to boil on medium-high heat. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender.

Nutrition Facts : Calories 135 Calories

SKINNY ITALIAN SAUSAGE SOUP



Skinny Italian Sausage Soup image

88% less sat fat • 81% less fat • 34% fewer calories than the original recipe. Turkey sausage, kale and cannellini beans are the stars.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 55m

Yield 10

Number Of Ingredients 14

2 slices bacon
1/2 lb lean Italian turkey sausage, casings removed
2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 cups water
3 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4 cups chopped fresh kale or Swiss chard leaves
1 can (15 or 19 oz) cannellini beans, drained, rinsed
1 cup fat-free half-and-half or regular half-and-half

Steps:

  • In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
  • In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
  • In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
  • Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 20 mg, Fiber 4 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

ALMOST TUSCAN SAUSAGE AND KALE SOUP



Almost Tuscan Sausage and Kale Soup image

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Provided by KDC860

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
½ teaspoon chopped fresh basil
¼ teaspoon smoked paprika
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup peeled and chopped yellow potatoes, or more to taste

Steps:

  • Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
  • Mix sausage, basil, and paprika together in a bowl.
  • Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g

RUSTIC ITALIAN TORTELLINI SOUP



Rustic Italian Tortellini Soup image

This is my favorite tortellini soup recipe. It's one of those

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Steps:

  • Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 878mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

TURKEY & SAUSAGE SOUP



Turkey & Sausage Soup image

During a winter storm last night I was trying to come up with something warm and hearty. This turned out very good so I thought I would share. Enjoy!

Provided by skyblue53

Categories     Winter

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

3 sweet Italian sausage links, cut in 1-inch slices
1 cup chopped onion
1 cup water
2 cups cooked turkey, cubed
turkey stock, to cover
4 -5 small red potatoes, cut in quarters
1 cup frozen chopped spinach
1 cup frozen cut green beans
salt and pepper (to taste)
1 pinch red pepper flakes (to taste)
1/4 teaspoon coriander
1/2 teaspoon thyme
1/2 teaspoon celery salt

Steps:

  • Saute the sausage and onions til brown and onions soft.
  • Add the rest of the ingredients and simmer for an hour.
  • Serve with a good crusty bread.

Nutrition Facts : Calories 491.6, Fat 21.1, SaturatedFat 7.3, Cholesterol 88.7, Sodium 930.3, Carbohydrate 37, Fiber 5.4, Sugar 4.6, Protein 38

ITALIAN (TURKEY) SAUSAGE SOUP



Italian (Turkey) Sausage Soup image

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.

Provided by unmistakable1

Categories     One Dish Meal

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 medium potatoes, peeled and cut into 1-inch chunks
1 medium onion, cut into wedges
1 (1 1/2 lb) package Italian turkey sausage, cut into 1/2-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can low sodium chicken broth
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon crushed red pepper flakes (or sweet red pepper flakes)
1/4 teaspoon garlic powder
monterey jack pepper cheese
parmesan cheese
crumbled cracker

Steps:

  • 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.

Nutrition Facts : Calories 414.5, Fat 16, SaturatedFat 0.3, Cholesterol 90.2, Sodium 1627.3, Carbohydrate 38.2, Fiber 6.8, Sugar 12.8, Protein 31.9

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