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fall slow cooker turkey soup

Tuesday, September 18, 2012


Turkey Sausage and Potato Soup








Yields: 8 | Serving size: 1 cup | Calories: 279 | Total Fat: 6 g | Saturated Fats: 2g | Trans Fats: 0 g | Cholesterol: 36 mg |Sodium: 467 mg | Carbohydrates: 11 g | Dietary fiber: 1 g | Sugars: 3 g | Protein: 13 g

Ingredients
•Sausage
•1 pound lean ground turkey (we like a combination of white & dark, about 93% lean...feel free to use extra lean turkey breasts)
•1 teaspoon garlic powder
•1/2 teaspoon black pepper
•1 teaspoon sage, ground
•1 teaspoon onion powder
•1 teaspoon red pepper flakes (more or less to taste)
•1 teaspoon dried oregano
•1/2 teaspoon cayenne pepper (more or less to taste)

•Soup
•1 tablespoon extra virgin olive oil
•1 small yellow onion, diced
•1 stalk celery, diced
•1 clove garlic, minced
•2 medium russet potatoes, and cut into 1" cubes, optional is leaving on the peeling (we prefer organic potatoes for this recipe, when on sale of course)
•1/2 teaspoon black pepper
•Sea or Kosher Salt to taste
•1/4 teaspoon cayenne pepper
•4 cups chicken broth, fat free, low sodium
•2 cups low-fat milk
•1 cup baby spinach, rinsed and chopped


Directions

Combine the sausage ingredients in a medium bowl, make into 1 1/2” size meatballs, cover and keep refrigerated while preparing the other soup ingredients.

In a small skillet, add extra virgin olive oil, turn to medium low heat and sauté diced onion and celery for approximately 5 minutes, or until tender. Add to the slow cooker: sautéed onions and celery, along with garlic, potatoes, herbs and spices, chicken broth and milk; stir all the ingredients to combine.



Add turkey sausage meatballs to the soup mixture. Cook on low 6-7 hours or until meatballs are done. Just before turning off the slow cooker, add spinach and allow to cook just until wilted, about 5 minutes. 4-6 quart slow cooker recommended.
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