It's officially Autumn, both according to the calendar and now the temperatures have finally come into agreement as well. Woo hoo!! I LOVE Fall! And in honor of my favorite season, soup's on!
Italian Turkey Soup
I adapted this from a recipe I found last week at ourbestbites.com
1/2 lb Italian sausage [ I use Johnsonville Mild, 1 or 2 fat links, skin removed and smooshed really good by hand to separate.]
1/2 lb ground turkey [ in the picture I used leftover turkey from Thanksgiving. Delicious!]
1 medium onion (about 1 cup), diced
5 garlic cloves, minced [or smashed to bits with a hammer between two paper plates, the way I like to do it!]
1 TBSP Dry Italian seasoning [= 3 tsp Oregano + 1 tsp Thyme]
1/2 tsp Salt
Pepper
1 can (15oz) canned diced tomatoes
1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed
4 cups chicken broth [I did 4 cups water and 1 TBSP bouillon granules]
1 tsp dry oregano
1/2 tsp dry basil
1 TBSP dried parsley (or about 1/4 C fresh)
4-6 C fresh spinach (I used between 1 1/2 and 2 cups frozen)* KALE can be substituted here-(use 2 cups fresh)
fresh grated Parmesan cheese
* I like to sometimes add zucchini too
**I like to cook the meat separately covered in water, so as to separate the fat more effectively. Drain when no longer pink. Rinse and drain again before adding to rest of soup.**
In med/large pot on med-hi heat add everything but meat together and bring to boil. Then reduce to medium heat and add in cooked meats. Last, add in spinach and parsley and simmer all together about 30 minutes.
Ladle into bowls and top with freshly grated Parmesan cheese.
** I Highly recommend you serve this with a big chunk of your favorite bread. This broth demands--yes, I said DEMANDS, that you sop up every possible drop! Followed up with perhaps even a quick sliding of your finger across the bottom of the bowl just to be sure you got it all!
I like to use a rosemary French bread. SOOOO GOOOOOD!
I like to use a rosemary French bread. SOOOO GOOOOOD!
