Minestrone Soup with Turkey Sausage (Taurus2at)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 254.4
- Total Fat: 4.5 g
- Cholesterol: 22.5 mg
- Sodium: 1,477.9 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 8.8 g
- Protein: 18.1 g
View full nutritional breakdown of Minestrone Soup with Turkey Sausage (Taurus2at) calories by ingredient
Introduction
A little twist on traditional minestrone soup by adding Italian turkey sausage. This soup is great to make in late summer when fresh vegetables are plentiful at your local farmer's market. A little twist on traditional minestrone soup by adding Italian turkey sausage. This soup is great to make in late summer when fresh vegetables are plentiful at your local farmer's market.Number of Servings: 8
Ingredients
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3 links sweet Italian Turkey Sausage, casings removed
1 32 oz. box beef cooking stock
1 can beef broth -
1 8 oz. can V8 Vegetable Juice Cocktail
1 can (15.5 oz.) Crushed Tomatoes
3 stalks, large (11"-12" long) Celery, raw, diced
1 cup chopped Carrots
1 cup chopped Onions
1 cup diced Zucchini squash
1 cup diced Yellow squash
1 cup diced Green Beans (into bite size pieces)
1 can (15.5 oz.) Cannellini or Kidney Beans, drained and rinsed
1 can (15.5 oz.) Lentil Beans, drained and rinsed
1 cup (dry) pasta (elbow, bow tie, rotini, small shells, etc)
2 tbsp. dried Basil
2 tbsp. dried Oregano
2 whole Bay Leaves
1 tsp. crushed red pepper flakes
salt and pepper to taste
Directions
Brown meat in a soup stock pot.
Add the beef stock, beef broth, V-8 juice, crushed tomatoes, diced celery, carrots, onion, zucchini, yellow squash, green beans, basil, oregano, bay leaves and red pepper flakes and simmer until vegetable are tender. Add beans and continue to simmer.
Cook pasta separate and according to package directions. Drain and add to soup mixture. If soup is too thick, add a bit of water or an additional can of beef broth.
Serve soup garnished with grated cheese and enjoy!
Serving Size: Makes 8 2 cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAURUS2AT.
Add the beef stock, beef broth, V-8 juice, crushed tomatoes, diced celery, carrots, onion, zucchini, yellow squash, green beans, basil, oregano, bay leaves and red pepper flakes and simmer until vegetable are tender. Add beans and continue to simmer.
Cook pasta separate and according to package directions. Drain and add to soup mixture. If soup is too thick, add a bit of water or an additional can of beef broth.
Serve soup garnished with grated cheese and enjoy!
Serving Size: Makes 8 2 cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAURUS2AT.