© 2023 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
1 lb HOT TURKEY ITALIAN SAUSAGE, casings removed
1 Medium onion, chopped
1/2 c thinly sliced celery
1 Large carrot, peeled and sliced thin
1 Clove fresh garlic, minced
1 (14.5-oz) can diced tomatoes with basil, garlic and oregano (undrained)
4 c low-sodium TURKEY or vegetable broth
2 c frozen cut green beans (Italian style preferred)
1/2 c long-grain rice, uncooked
2 c cold water
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp black pepper
1/8 tsp crushed red pepper (optional)
1 Medium zucchini, sliced thin
6 tbsp shredded Parmesan cheese
In a large heavy soup kettle or Dutch oven, over medium heat, cook turkey sausage, breaking sausage into small pieces with the back of a wooden spoon. Cook sausage until no longer pink. Remove from pan.
Drain all but 1 teaspoon pan drippings from soup kettle. Add onion, celery and carrot. Sauté just until vegetables are soft. Add garlic and cook only until fragrant, about 30 seconds.
Stir in tomatoes, broth, green beans, rice, water, herbs and black and crushed red peppers. Return sausage to soup kettle. Reduce heat, cover and gently simmer for 20 minutes, stirring occasionally. Stir in zucchini and simmer another 5 minutes.
Portion 1-1/4 cups into soup bowls and sprinkle each serving with 2 teaspoons Parmesan cheese.