© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 tbsp olive oil
3 Large white onions, peeled and cut into bite-size pieces
9 Cloves fresh garlic, minced
1 tbsp fennel seeds, crushed
1/3 c tomato paste
3 qt TURKEY BROTH or low-sodium chicken broth
1/2 (#10 Can) stewed tomatoes, undrained
3 c zucchini, thinly sliced
2 lbs frozen chopped spinach, thawed
1 tbsp dried basil
1-1/2 tsp coarse ground black pepper
2-1/4 c orzo pasta
3 lbs HOT ITALIAN TURKEY SAUSAGE, sliced in 1/4-inch pieces
3/4 c Parmesan cheese, freshly grated
Over medium-high heat, in a stockpot, heat olive oil. Add onion, garlic and fennel seed. Cook until onions are soft.
Stir in tomato paste, turkey or chicken broth, stewed tomatoes, zucchini, spinach, basil, pepper and orzo. Cover and gently simmer for 20 minutes, stirring occasionally.
Meanwhile brown sausage slices and cook until all pink color disappears.
Remove sausage slices and drain on paper towels. Blot dry and add to stockpot. Continue simmering for an additional 10 minutes.
Portion into warm soup bowls and sprinkle each with 1-tablespoon Parmesan cheese.