Fall/Autumn is near, so I was excited to make my turkey sausage soup today as it began to rain and the weather got cooler. I felt the weather change, I sat and savored this hot bowl of brothy goodness with a smile. This soup recipe is low in fat, low in carbs and high in protein, keeping you on your weight loss plan.
Directions:
- Heat the oil in a Dutch oven or large pot over medium heat. Add the sausage and cook for seven to eight minutes or until it is browned, breaking it up as it cooks. Remove and set aside.
- Add the chopped onion and sauté for three to four minutes or until softened. Add a splash of broth or water if needed. Add the carrots, celery, sweet potato, and garlic to the pot and sauté for four to five minutes. Add another splash of broth or water if needed.
- Add the cooked sausage back in along with the broth, water, and Italian seasoning. Bring to a boil and then reduce the heat and simmer, partially covered for 20 to 25 minutes or until the potatoes and vegetables are tender.
- Divide into bowls and enjoy!
- Makes 6 Servings
Ingredients:
- 2 tbsps Extra Virgin Olive Oil
- 1 lb Italian Turkey Sausage (casing removed)
- 1 Yellow Onion (small, finely chopped)
- 2 Carrot (large, peeled, chopped)
- 2 stalks Celery (large, chopped)
- 2 Sweet Potato (Japanese, small, peeled, diced)
- 2 Garlic (cloves, minced)
- 4 cups Chicken Broth, Low Sodium
- 4 cups Water
- 2 tbsps Italian Seasoning
Nutrition Information:
Total Calories: 239
- Fat: 12g
- Carbs: 16g
- Fiber: 3g
- Sugar: 5g
- Protein: 19g
- Sodium: 549 mg
