Recipe Detail

Turkey Sausage Soup with Fresh Vegetables

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Number of Servings:


  1. 1 - large sweet red or green pepper chopped
  2. 8 - green onions chopped
  3. 4 cups - chicken stock
  4. 1 cans - (12 ounces) tomato paste
  5. 1/2 teaspoons - seasoned salt
  6. 1/3 cups - minced fresh basil
  7. 1 packages - (19-1/2 ounces) Italian turkey sausage links casings removed
  8. 3 - large tomatoes chopped
  9. 1 cans - (15 ounces) garbanzo beans or chickpeas rinsed and drained
  10. 3 - medium carrots thinly sliced
  11. 1 1/2 cups - cut fresh green beans (1-inch pieces)
  12. 1 - medium zucchini quartered lengthwise and sliced


In a large skillet, cook the turkey sausage over medium heat for 8-10 minutes or until no longer pink, breaking into crumbled pieces; drain and transfer to a 6-qt. slow cooker.

Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions.

In a large bowl, whisk together the stock, tomato paste and seasoned salt; pour over vegetables. Cook, covered, on low 6-8 hours or until vegetables are tender.

Just before serving, stir in basil.

Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock if necessary.


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