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Italian Turkey Sausage Soup

Italian Turkey Sausage Soup

This Italian Turkey Sausage Soup brings together lean turkey sausage, tender vegetables, and savory broth for a meal that’s both nourishing and incredibly satisfying.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 pound Italian Turkey Sausage
  • 1 large Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 1 (28 ounce) can Crushed Tomatoes
  • 1 (15 ounce) can Diced Tomatoes, undrained
  • 6 cups Chicken Broth or Vegetable Broth, low-sodium
  • 1 teaspoon Dried Italian Seasoning
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1/2 cup Small Pasta (e.g., ditalini)
  • 4 cups Fresh Spinach, roughly chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • Fresh Parsley or Basil, chopped for garnish
  • Grated Parmesan Cheese, for serving

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the turkey sausage, breaking it up as it cooks. Brown for 5-7 minutes and set aside, draining excess fat.
  2. Reduce heat to medium, add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  3. Stir in garlic, Italian seasoning, basil, and red pepper flakes. Cook for another minute until fragrant.
  4. Add crushed tomatoes, diced tomatoes, and chicken broth. Return the sausage to the pot and stir well.
  5. Bring to a gentle boil, then reduce heat and let simmer for 20-25 minutes.
  6. Add small pasta and cook for 8-10 minutes until al dente.
  7. Stir in spinach until wilted, adjust seasoning with salt and pepper.
  8. Serve in bowls, garnished with parsley or basil and Parmesan cheese.

Notes

For a vegetarian version, substitute sausage with plant-based alternative and use vegetable broth. Cool and store in airtight containers for up to 3-4 days in the fridge, or freeze for 2-3 months.