Monday, November 29, 2010

Italian Turkey and Sausage Soup

A nice, warming soup to use leftover turkey from Thanksgiving. This is also tasty with chicken. Don't forget to top with Parmesan cheese - the salty punch it delivers is perfect.

Italian Turkey and Sausage Soup
1 tablespoon olive oil
1 yellow bell pepper, diced
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon dried basil
1 teaspoon fennel seeds
6 cups turkey or chicken broth
One 15-ounce can diced tomatoes, with juice
2 medium zucchini, diced
3 carrots, diced
2 ribs celery, diced
1 cup baby spinach, coarsely chopped
1/2 pound Italian sausage, cooked and crumbled
2 cups diced cooked turkey
Juice of ½ lemon
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Grated Parmesan cheese, for garnish

Heat olive oil in a 5-quart Dutch oven over medium heat. Add bell pepper, onion, garlic, basil and fennel seeds and sauté 5 minutes. Add broth and tomatoes and bring to a boil; reduce heat, cover pot and simmer 10 minutes. Add zucchini, carrots and celery; simmer 15 minutes. Add spinach, sausage and turkey and cook until heated through, 3-5 minutes. Just before serving, stir in lemon juice, Worcestershire sauce and season to taste with salt and pepper. Serve garnished with Parmesan cheese. Serves 4-6.

Garnished with Parmesan cheese and celery leaves

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