Fire Roasted Italian Turkey Soup

This Fire Roasted Italian Turkey Soup is probably one of the easiest one-pot soups you can make. I have made it countless times, and it has always been a hit. Not to mention, children just adore it. 

Aromatic basil and oregano, coupled with a weak “smoky” flavour from the fire roasted tomatoes result in a flavour you cannot resist. In the event that you cannot tolerate spicy foods, simply omit the red pepper flakes and use a sweet or mild Italian turkey sausage.

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Turkey by nature is a leaner meat product then pork. Therefore, using Italian turkey sausage (vs. regular pork sausage) results in less fat, saturated fat, and calories. In addition, the lower sodium chicken broth (instead of regular chicken broth) also decreases the sodium content. Using whole wheat pasta (or white with added inulin) makes the soup higher in fiber. Fiber has a wealth of health benefits, from keeping us regular to lowering our risk for certain cancers.

In other words, this Fire Roasted Italian Turkey Soup is a pretty healthy choice.

Fire Roasted Italian Turkey Soup

To make the soup, spray a large pot or dutch oven with cooking spray and turn to medium-high heat. Remove the sausage from casings and add to the pot. Using a wooden spoon, break up sausage into bite size or smaller pieces. Cook until done or turkey is no longer pink, which will be about 5 minutes.Then add the onion and cook until softened, about another 5 minutes.

To the large pot, add garlic, basil, oregano, rep pepper flakes (optional), and tomato paste. Cook for 1 minute stirring frequently. Add the bay leaves, fire roasted tomato, water, and chicken broth. Bring to a boil then reduce heat to simmer for 15 minutes.

Add the bowtie pasta and cook for about 8 minutes, before it is “al dente”. Turn off heat, and let cool for 5 minutes. This step is important as the pasta will continue to cook while it cools and become “al dente”. If the pasta is overcooked, it will become soggy after cooling.

Once the soup has cooled it is ready to eat! Just make sure you take out and discard the bay leaves before serving. Enjoy!

Fire Roasted Italian Turkey Soup

Fire Roasted Italian Turkey Soup
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Average: 5/5
2 ratings

Prep Time: 7 minutes

Cook Time: 33 minutes

Total Time: 40 minutes

Yield: 14 cups

Serving Size: 2 cups

Fire Roasted Italian Turkey Soup

Ingredients

  • 450g hot Italian turkey sausage
  • 2 onions, diced
  • 3 cloves of garlic, minced
  • 1 tbsp basil, dried
  • 2 tsp oregano, dried
  • 1/2 tsp red pepper flakes (optional)
  • 3 tbsp tomato paste
  • 2 bay leaves
  • 2 14.5 oz cans diced fire roasted tomato
  • 2 cup water
  • 5 cup chicken broth, low sodium
  • 340g box bowtie pasta, whole wheat

Instructions

  1. Spray a large pot or dutch oven with cooking spray and turn to medium-high heat. Remove the sausage from casings and add to pot, break up into bite size or smaller pieces. Cook until done or turkey is no longer pink, about 5 minutes. Add the onion and cook until softened, about 5 minutes.
  2. Add the garlic, basil, oregano, rep pepper flakes (optional), and tomato paste. Cook for about 1 minute stirring frequently. Add the bay leaves, roasted tomato, water, and chicken broth. Bring to a boil then reduce heat to simmer for 15 minutes.
  3. Add the bowtie pasta to pot and cook for about 8 minutes, before it is "al dente". Turn off heat, and let cool for 5 minutes. Pasta will become "al dente" while cooling.

Notes

362 calories, 8g fat, 55g carbohydrates, 9g fiber, 21 g protein

http://www.euphorianutrition.ca/fire-roasted-italian-turkey-soup/

 

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