Italian Turkey Sausage and Vegetable Soup

By fitnspicy

Italian Sausage and Vegetable Soup

Ingredients

• 1-2 packages Jennie-O or Butterball brand sweet or hot (your preference) turkey sausages, casings removed
• 1/2 c. chopped onions and/or peppers
• 1 tbsp. minced garlic
• 4 tbsp. olive oil, divided
• 2 cans low-sodium chicken broth
• 1 can chickpeas/garbanzo beans, drained and rinsed
• 1 can cannelini/navy beans, drained and rinsed
• 3 medium zuchinni, finely chopped or diced (skin on or off, your preference)
• 1 can stewed tomatoes, not drained
• 1 can diced low-sodium tomatoes, not drained
• 2 cups fresh baby spinach or 1 cup frozen baby spinach
• 2 cans of water (just use one of the tomato cans and fill it up...I don't know the measurements, so just do it this way, it works just dandy)
• Herbs: Rosemary, oregano, and parsley are good ones
• Sea salt
• Black pepper
• Optional: Additional veggies, beans, or whole-wheat bowtie or macaroni pasta
• Romano or parmesan cheese

Preparation

Step 1

In a large stock or soup pot sprayed with nonstick spray, heat 2 tbsp. olive oil and begin browning turkey sausage. Add onions and garlic and continue cooking until sausage is completely cooked. Add the broth, water, tomatoes, beans, additional 2 tbsp. olive oil, zuchinni, spices/seasonings, and any pasta you might like to add to it. Bring to a boil and then reduce to a simmer. Let simmer for roughly 40-60 minutes, stirring occasionally. Just before serving, add the baby spinach leaves (they'll wilt very quickly). After ladling soup into bowls, top with cheese and serve.