Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, turkey and chicken sausage minestrone soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Turkey and Chicken Sausage Minestrone Soup is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Turkey and Chicken Sausage Minestrone Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook turkey and chicken sausage minestrone soup using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Turkey and Chicken Sausage Minestrone Soup:
- Make ready 1 1⁄2 lb ground turkey
- Make ready 2 large chicken sausage links chopped
- Make ready 4 clove garlic
- Get 1 medium onion
- Prepare 8 oz mushrooms sliced
- Make ready 2 large celery sticks
- Get 3 medium carrots
- Take 1 can black beans (rinsed)
- Prepare 14 oz beef broth (low sodium)
- Prepare 1 cup water
- Prepare 1 1⁄2 tbsp oregano
- Get 1 tbsp pepper to taste
- Take 14 1⁄2 can stewed tomatoes
- Get 14 1⁄2 can diced tomatoes
Brown sausage in skillet until fully cooked; drain excess grease. In a large stock pot add beef broth, water, tomato sauce, diced tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning. In a separate pot, cook pasta according to directions. Heat the oil in a large Dutch oven or stock pot.
Steps to make Turkey and Chicken Sausage Minestrone Soup:
- brown turkey and add to crock.
- saute mushrooms, onions, and garlic and then add to crock.
- add remaining ingredients.
- cook on low for 8 hours.
- add 1 cup elbow noodes in the last 30 minutes
- you can add pesto or cheese to taste.
- if you plan to freeze, don't add the noodles. you can add those when you reheat.
In a separate pot, cook pasta according to directions. Heat the oil in a large Dutch oven or stock pot. Remove to a plate with a slotted spoon. Add the onions, carrots, and fennel to the sausage drippings. Heat the olive oil in a large lidded saucepan over a medium heat.
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