Turkey Sausage Minestrone Soup

Turkey Sausage Minestrone Soup

adapted from Foodnetwork.com

Makes 4 servings                                1 WW Blue point 

1/2 lb. lean ground turkey

1 1/2 tsp. Penzey Italian Sausage seasoning

1/4 tsp crushed red pepper flakes (optional)

1 tsp basil olive oil or plain olive oil

Cooking spray

3/8 cup (1/4 cup + 2 Tbsp) thin spaghetti, broken into small pieces

1 carrot, chopped

1/2 fennel bulb, chopped

1/2 medium onion, chopped

2 garlic cloves, chopped

salt and freshly ground pepper

1 14-ounce can small white beans, drained and rinsed

4 cups Lemony Chicken Poaching liquid or chicken stock

2 plum tomatoes, chopped or 2/3 cup chopped canned tomatoes with juice*

1 sprig fresh rosemary

1 sprig fresh thyme

1. Combine the turkey, sausage seasoning and red pepper flakes if using and set aside.
2. Put the oil in a soup pot coated with cooking spray. Add the spaghetti and cook until lightly browned. Remove the spaghetti from the pan and set aside.
3. Add the turkey mixture and cook until not longer pink. Remove the turkey from the pan with a slotted spoon and add to the spaghetti.
4. In the same pan add the carrot, fennel, onion and garlic. Season with salt and pepper. Cook until tender, about 8-10 minutes depending on the size.
5. Add the poaching liquid, white beans, tomatoes, rosemary and thyme to the pot. Return the sausage and spaghetti to the pot. 
6. Bring to a boil and cook over medium heat until the spaghetti is cooked about 10 minutes.
7. Ladle into individual bowls and top each with a teaspoon of Parmesan cheese.

Enjoy!

* I used 1 plum tomato and 1/3 cup canned chopped tomatoes with their juice because it was in the refrigerator.