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Turkey Tuscany Soup


  • 5 Links Turkey Sausage
  • 4 Cups Chicken Broth
  • 14.5 oz Can Italian style stewed tomatos
  • 14.5 oz Can Cannielle beans
  • 2 large carrotts
  • 1 large zucchin
  • 1 Cup spinach
  • 1/2 Cup kale
  • 1 Cup butter nut squash
  • 1 small onion
  • 2 tsp teaspoons crushed garlic
  • 1/4 tsp black pepper
  • 1/2 tsp tsp salt
  • 2 to 3 tbsp olive oil, extra virgin
  • 1/2 cup of pasta noodles
  • parmesan cheese optional


  • Brown the turkey sausage evenly in a pan with a tablespoon of olive oil. Add to your stockpot olive oil, garlic, and onions, cook until the onions become soft, add the cut-up vegetables
  • Next, you’ll want to add your cannellini beans or great northern beans to the pot. Make sure to rinse the beans!
  • Stir together, cook on medium to low heat for about 8 to 10 minutes. Cut up the sausage and add . Blend the Italian stewed tomatoes in a blender, I use the pulse button. Add chicken broth and stir in blended tomatoes to the pot.
  • I then add my seasonings, bring to a boil and add in your pasta noodles, cook for an additional 10 minutes and then simmer for 25 minutes.
  • I grate a little parmesan/romano cheese to the top of the soup once it’s done