Things You'll Need:
- 1 lb. Jennie-O sweet italian turkey sausage
- 1/3 yellow onion chopped
- 2-3 tsp or 2 cloves minced garlic
- 2-3 medium yellow squash, chopped
- 2 medium zuchini squash, chopped
- 4-5 medium red potatoes, chopped
- 3 turnips, chopped
- 1 can Hunt's diced tomatoes
- 2 cans Swanson beef broth
- water
- oregano
- basil
- McCormick pizza seasoning
- salt and pepper
- olive oil
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Step 1
In a large soup pot pour the 2 cans of Swansons beef broth and Hunt's diced tomatoes, sprinkle in some oregano, basil, McCormick pizza seasoning, salt and pepper. Stir and heat over med. low. Do not boil.
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Step 2
Cut the Jennie-O turkey sausage casings lengthwise and remove the sausage from the casing. Heat a little oil in a saucepan over medium low to medium heat. Add the onion, garlic and sausage. Breaking up the turkey sausage like you would any ground meat. Sprinkle some oregano and basil. Stir and cook until sausage is no longer pink.
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Step 3
While the turkey sausage is cooking, chop up all the yellow and zuchini squash, red potatoes, and turnips. Add the vegetables to the broth as you go. You may need to turn up the heat a little so they simmer but not boil. Add water as needed to make sure the vegetables are covered.
Boiling can kill nutrients and you don't want that. -
Step 4
When the meat is cooked through and no longer pink, add it to the vegetables. Taste the broth and add any seasoning if needed. A great tasting broth makes a satisfying soup. Drizzle the soup with some olive oil. Let the soup simmer until vegetables are tender when poked with a fork. Serve with crusty garlic bread.
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Step 5
Store any leftovers in the refrigerater. This soup will be good for several days and tastes great for lunches.
