Turkey Italian Sausage Greens Soup
Warm up with a hearty and healthy bowl of Turkey Italian Sausage Greens Soup, a nourishing blend of earthy greens and robust flavors. This comforting soup combines protein-rich turkey Italian sausage with vibrant kale and baby spinach, creating a nutrient-packed meal that's perfect for chilly days. Loaded with a medley of fresh vegetables like onion, carrots, and celery, and infused with the aromatic kick of garlic, oregano, and red pepper flakes, this soup boasts a rich, savory broth made with chicken stock and diced tomatoes. Ready in just under an hour, it’s a quick and satisfying option for weeknight dinners or meal prep. Serve it with a sprinkle of parmesan for a touch of indulgence and pair with crusty bread for a complete, soul-soothing meal. Perfect for anyone craving a wholesome, one-pot recipe packed with bold Italian-inspired flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound turkey Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 8 cups chicken broth
- 1 14-ounce can canned diced tomatoes (with juice)
- 4 cups kale, stems removed and chopped
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Remove the turkey Italian sausage from its casings, if necessary, and add it to the pot. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Pour in the chicken broth and diced tomatoes (with their juice). Stir to combine.
Return the cooked sausage to the pot and bring the mixture to a gentle boil.
Reduce the heat to a simmer and add the chopped kale, baby spinach, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well.
Simmer the soup for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve hot, garnished with grated parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 12455 mg | 542% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 25.7 g | ||
| Protein | 178.8 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2344 mg | 180% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5962 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
