© 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
1 tbsp olive oil
1 Large white onion, cut into bite-size pieces
1 tsp fennel seeds, crushed
3 Cloves garlic, minced
2 tbsp tomato paste, no-salt added
1 qt low-sodium, nonfat chicken broth
1 (14-oz) can stewed tomatoes, no-salt added, undrained
1 c zucchini, thinly sliced
1 (10-oz) packet frozen chopped spinach, thawed
1 tsp dried basil
1/2 tsp coarse ground black pepper
6 oz elbow macaroni, dry
1 lb HOT ITALIAN TURKEY SAUSAGE, sliced in 1/4-inch pieces
1/4 c Parmesan cheese, freshly grated
As needed fresh basil sprigs for garnish
Over medium-high heat, in a soup pot, heat olive oil. Add onion, garlic and fennel seed. Cook about 5 minutes.
Stir in tomato paste, chicken broth, stewed tomatoes, zucchini, spinach, basil, pepper and macaroni. Cover and gently simmer for 20 minutes, stirring occasionally.
Meanwhile, in a nonstick skillet, over medium heat, brown sausage slices and cook until all pink color disappears.
Portion into soup bowls and sprinkle each serving with Parmesan cheese.
Serving Size 439 g
Total Calories 320
Calories from Fat 100
Total Fat 11 g
% Daily Total Fat 15
Saturated Fat 3 g
% Daily Saturated Fat 15
Cholesterol 60 g
% Daily Cholesterol 20
Sodium 980 mg
% Daily Sodium 40
Total Carbohydrates 32 g
% Daily Total Carbohydrates 10
Dietary Fiber 4 g
% Daily Dietary Fiber 15
Sugars 6 g
Protein 24 g
% Daily Protein 120
% Daily Vitamin C 50
% Daily Calcium 20
% Daily Iron 20