I”m getting back on the diet wagon…again. Consequently, I’m craving veggies. Since I’ve been under the weather, I have some fresh veggies that were on their way out, so soup was the ideal solution. Along with 3/4ths of a pound of Italian turkey sausage that was hanging out in the freezer (left over from calzones or something, I think), I made a variation of my Tuscan potato soup, swapping out the potatoes for zucchini for a nice, light, flavorful lunch that goes great with grilled cheese. Makes 4 servings at 270 calories and 12.3 grams of fat. I figure Deb over at Kahakai Kitchen will like it for Souper Sunday.
- 3 cups chicken stock
- 3/4 pound Italian turkey sausage, browned and drained
- 1 roasted red pepper, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 cup chopped carrots
- 1 large zucchini, diced
- 1 tablespoon tomato paste
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- salt and pepper to taste
Nice and easy. Toss it all into the crock and cook on low for 6 hours.
Sounds great! I need a fridge clean-out anyway, and Hubby’s on a soft food diet right now. I’m just trying to avoid the “Cool Daddy” he got for his birthday. (Why hello 400lb. ass!) Oy vie!
Turkey sausage and veggies are a winning combination–this looks delicious.
Thanks for sending it to Souper Sundays.
Have a great week!
This soup looks very hearty and delicious!