Remember how I said we were given a good amount of meat? Well, one of the things that was brought up to us was fresh turkey sausage. Forrest was brilliant in thinking that instead of cooking the sausage and then slicing it up, he’d take off the sausage casing and brown the meat first, letting it get a little ‘crumbly.’ It was a much better way of having sausage in soup! This soup was a nice treat, especially for my sweet husband who has a really bad sore throat. It was much different that our previous soups – a welcome change – such as the minestrone soup, and the creamy chicken soup. We love experimenting with new flavors and spices, especially when it pays off.

Try this soup and let me know how you like it!

Ingredients:

8 cups chicken broth
1 1/2 cup zucchini, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
1/2 cup orzo pasta
1/4 tsp salt
1/4 tsp pepper
1 tsp thyme
1/2 tsp fennel seed
1 tsp celery seed
1/2 tsp bay leaves

Directions:
1. Remove the sausage casing and cook the meat in a pot with a little bit of olive oil or butter. Cook until just slightly brown, this should take about 3 minutes.
2. While the sausage cooks, add your spices and garlic.
3. Add in the chicken broth, chopped vegetables, and orzo to the pot with the cooked sausage.
4. Bring soup to a boil, and then cook on medium heat for an hour, covered, or until the vegetables are soft.
5. Top with a touch of parmesan cheese!
6. Enjoy! 🙂

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