Tuscan Sausage and Bean Soup

           Entrees, Intermediate, Recipes
Tuscan Sausage and Bean Soup
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bean soup



Italian Sausages

20 ounces raw, ground turkey, 93% lean

1 ½ teaspoon dried parsley

1 teaspoon dried oregano

½ clove garlic, minced

1 teaspoon dried basil leaves

1 teaspoon fennel seed

2 eggs, whisked

½ cup rolled oats


2 Tablespoons olive oil

1-13.5 ounce can Northern beans

3 cups homemade vegetable or chicken broth

½ cup chopped onion

1 teaspoon garlic, minced

1/2 teaspoon dried Italian herbs

1 small yellow summer squash or zucchini, sliced (1 cup)

¾ cup diced tomatoes

2 cups fresh Spinach

1/2 teaspoon salt

1/8 – 1/4 teaspoon black pepper


Preheat oven to 350 F.

To make the sausages; mix seasoning, egg, and oats into ground turkey. Line a pan with foil and lightly grease with oil. Form seasoned meat into one-inch balls and place on greased pan. Bake sausages for 12-14 minutes until outside is lightly browned and sausage is cooked through.

In a Dutch oven or large saucepan, combine 3 cups stock, onion, garlic, bean and Italian seasoning. Bring to a simmer.

Add cooked sausage, yellow squash or zucchini, and tomatoes to the bean mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes more or until squash is tender. Add fresh spinach and serve.

Makes 4 servings