Hearty Turkey-Sausage and Potato Veggie Soup
The recipe uses a homemade spice blend to create the taste of Italian Sausage without the added fat and preservatives. Feel free to substitute with a store-bought spice blend like Italian Seasoning. The fennel seed in our spice blend, is the key ingredient to mimicking the flavor of Italian Sausage. Using frozen diced potato hash browns is an easy hack to get this nourishing and delicious soup ready quickly! Perfect for meal prep; leftovers freeze well.
Ingredients
- 1 lb. lean ground turkey
- 1 Tbsp. Italian Sausage Seasoning Blend See recipe below
- 1 Tbsp. olive oil as needed for sautéing
- 2 celery stalks washed, trimmed, and diced
- 1 medium onion peeled and diced/chopped
- 1 red bell pepper trimmed, seeded, and diced/chopped
- 1 12 oz. bag of frozen mixed vegetables carrot, corn, peas, green beans
- 2 garlic cloves-peeled and pressed/minced or more to taste/1-3 tsp. of 'Jarlic'
- 1 lb. diced potatoes peeled fresh or frozen diced potato hash browns
- 32 oz. broth chicken or vegetable
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Italian Seasoning
- ½ tsp. salt
- 7-10 turns of a pepper grinder/black pepper to taste
Italian Sausage Seasoning Blend
- 2 tsp. dried parsley
- 2 tsp. Italian seasoning
- 1 ½ tsp. black pepper use less if freshly ground, ~1 tsp
- ¾ tsp. fennel seed We use whole seed. Alternatively, you can crush the whole seeds or use ground fennel if you'd like.
- ½ tsp. paprika OR smoked paprika
- 1 tsp. red pepper flakes More or less depending on how spicy you like it.
- 2 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. onion powder
Instructions
- Make the Italian Sausage Seasoning Blend. You will not use it all. Keep extra in a labeled airtight container. Use the leftover to season lean meat when you want the flavor of Italian Sausage without added fat and preservatives!
- Heat a large soup pot or Dutch oven over med-high heat. When hot, drizzle the oil on the bottom of the pan.
- Add the ground turkey and measured Italian Sausage Seasoning Blend. Stir to combine and cook over medium heat until browned and almost cooked through.
- Add the diced celery, onion, and bell pepper.
- If the pan is dry, add a splash of water. Cook, stirring occasionally, until the vegetables begin to soften, and the onions turn translucent.
- Add the mixed vegetables, garlic, potatoes (or frozen diced potato hash browns), broth, and remaining spices plus salt and pepper.
- Bring the soup to a boil, then lower to a simmer. Cook until the mixed veg. and potato pieces are soft. Taste and adjust for salt and seasonings.
Notes
Optional additions:
A few handfuls of spinach. Add at the end of cooking to wilt.
One can of Evaporated Milk to make the soup creamy. Stir in at the end of cooking and taste; the soup may need additional seasoning. You may substitute ~ 2 c. of pre-cooked, boneless and skinless leftover Rotisserie Chicken for the ground turkey.
A few handfuls of spinach. Add at the end of cooking to wilt.
One can of Evaporated Milk to make the soup creamy. Stir in at the end of cooking and taste; the soup may need additional seasoning. You may substitute ~ 2 c. of pre-cooked, boneless and skinless leftover Rotisserie Chicken for the ground turkey.