Cooking is an adventure in my kitchen, I never know exactly where I am going with the ingredients, until the food is on the table. Each time I prepare a dish, even one I have made before, I try to add a slight variation to it the next time around, which can make writing down my recipes a little difficult. I’m not a recipe girl, never have been, I think it’s because I don’t like being told what to do! (My poor husband…) Occasionally, I will try recipes only to add or omit the ingredients I think better serve the dish….please tell me I am not the only one who does this!?
Moving on, in the last few weeks I have been experimenting with fall flavors in my soups like pumpkin, butternut squash, and and ground turkey, in light of the coming holidays. This Turkey Sausage Soup has to be one of my favorites, it is over the top tasty and great for a chilly afternoon or evening to warm your insides and fill your belly. Hints of sage, thyme, and fennel give each bit the distinct fall flavors your family and friends will all enjoy. For a planned or last minute gathering over the long weekend, try this hearty homemade soup, guaranteed to be on the table, ready to feed the masses, in 30 minutes or less.
Turkey Sausage Soup
Prep time: 15 minutes / Cook time: 25-30 minutes / Serves: 8
2 lbs ground turkey
2 tablespoons extra virgin olive oil
1-15 oz can white cannellini beans
1 cup orzo
8 cups chicken stock
1 bag baby spinach
1 medium size onion
1 cup celery, diced
1 cup carrots, diced
2 teaspoons garlic, crushed
1 teaspoon fennel
1/2 teaspoon garlic powder
1/2 teaspoon sage, ground
1 teaspoon thyme
1 bay leaf
3 teaspoons salt
pepper to taste
- Prepare all your ingredients beforehand. Reserve half of the medium onion for the turkey meat and the other half for the soup.
- In a large skillet, over medium heat, saute half of the medium diced onion in 1 tablespoon extra virgin olive oil for three minutes. Once the onion begins to soften, add 2 pounds ground turkey meat, chunks at a time.
- Using a wooden spoon, break apart chunks of turkey meat as it cooks, season meat with 2 teaspoons salt, sage, thyme, garlic powder and fennel (which you can crush or leave whole).
- While meat continues to cook, in a large pot over medium heat, saute the rest of the diced onion, celery, carrots and crushed garlic in the remaining olive oil; stirring occasionally.
- Check on the meat, continuing to break chunks of ground turkey apart until it begins to brown; drain off fat and set aside.
- Once onions, celery and carrots begin to soften, add the beans and turkey meat and saute for another minute.
- Finally, slowly add the 8 cups of chicken stock while stirring. Season with additional salt and bay leaf.
- Allow soup to simmer on medium-low heat for 20 minutes, stir in orzo, add fresh baby spinach, stir until wilted and allow soup to continue to simmer for 10-15 minutes. Serve hot with your favorite baguette!
Top your piping hot turkey sausage soup with a drizzle of red pepper olive oil for an added kick.