For all of us who are burned out on salads, this one’s a keeper. Packed with veggies and protein, you can rest assured that this is an all-inclusive meal. Perfect for the for this season, too! (I just had to turn on the heat. Now it’s 69 degrees!)
I accidentally bought crushed tomatoes, and it made ALL the difference in this soup! My hubby is always looking for more protein in meals, so I added a cup of quinoa to power pack this soup, and it’s already been cooked and eaten this week, and it’s only Tuesday! How bout that?
If you aren’t wanting the meat, just add another cup of quinoa to the soup, and you’ll be good to go.
I use low sodium on all the broths and cans of tomatoes, and to be honest, it took a while to get used to it. But I don’t miss my fingers swelling up and needing a gallon of water after a “healthy” cup of soup! Try it with low to no sodium, and let your taste buds adjust to the healthier rendition.
I will post the italian cheddar drop biscuits later. They, too, were a product of “a little of this, and a little of that,” and I have made 2 batches already this week as well!
For a completely optional yet entirely necessary topping, add a little sprinkle of parmesan and a dollop of pesto.
Enjoy! This one is in the top 5 of recipes!
- 4 cups turkey/chicken sausage (that translates to 3 long links of turkey sausage, or 2 packages of 4 chicken sausages)
- 1 cup quinoa
- 6 cups low sodium chicken broth
- 1 small (6 oz) can of tomato paste
- 1 large (24 oz) can of crushed/pureed tomatoes (low sodium)
- 1 14 oz. can of diced tomatoes
- 2 cups sliced carrots
- 2 cups of sliced celery
- 1 medium to large onion, diced
- 1.5 tsp oregano
- 2 tsp italian seasoning
- 2-3 cloves of garlic
- Optional soup topping: parmesan (just a sprinkle) and a little dab of pesto
- 1. Cook the turkey sausage until browned.
- 2. Meanwhile, grab a large pot and add the broth, quinoa (double it if you don't add turkey) crushed pureed and diced tomatoes.
- 3. Chop up the sausage into bite-sized pieces, and add the tomato paste. Cook for a few minutes, until the pieces are well-coated with tomatoes. Add the turkey to the pot.
- 4. Chop up the onion, carrots, celery, and add them to the same pan you cooked the turkey on. Add the garlic, oregano, and italian seasoning. (It will be strong!) Cook on medium heat until the onion is softened.
- 5. Add the veggie mix to the pot. Cover, and simmer for 6-7 hours. (If you're scrambling for time, cook on medium heat for 20-30 minutes, or until the quinoa is cooked. It isn't as flavorful as simmering overnight, but hey, it's definitely doable!)
- 6. Enjoy! I like to top mine with a little parmesan, and sometimes a little dab of pesto.