Turkey Sausage Vegetable Soup*

This soup is totally a crowd pleaser for those cold winter days. Hearty and chocked full of vegetables, it’s absolutely fantastic with some warm crusty bread!


3 Tbsp. olive oil, divided

1 lb. Italian turkey sausage

1 medium onion, diced (about 1 ½ cups)

3 medium carrots, peeled and diced

2 celery ribs, diced

3 cloves garlic, minced

½ tsp. dried oregano

½ tsp. Kosher salt

¼ tsp. freshly ground black pepper

8 cups (2 qt.) reduced sodium chicken broth

1 (14.oz) can petite diced tomatoes, drained

1 cup uncooked pasta

1 cup Tuscan kale, ribs removed, finely chopped

Freshly grated Parmesan cheese for serving


  1. Heat 1 Tbsp. olive oil in a large Dutch oven (large pot) over medium high
  2. Add turkey sausage and cook, breaking up with a wooden spoon until browned, about 5 minutes
  3. Remove sausage from pot. Add remaining 1 tbsp. olive oil; reduce heat to medium low. Add onion, carrots, and celery; cook until onion is translucent and carrots and celery are bright and somewhat softened, about 10 minutes add garlic and cook 1 minute longer. Return turkey sausage and any accumulated juices to pot.
  4. Add oregano, crushing between fingers to reduce aroma.
  5. Season with salt and pepper. Add chicken broth and tomatoes. Bring to a simmer.
  6. Stir in pasta and cook for 10 minutes
  7. Stir in kale and cook 5 minutes longer. Check seasoning and add more salt and pepper, if desired. Ladle into bowls…. Top with cheese!

*Recipe reprinted from: Bon Appetite Magazine, November 2015.