Today I’m sharing a hearty, filling and comforting soup: Â Turkey Sausage Soup with Rice and Veggies.
This is a recipe I’m bringing back from the archives because I’ve made adjustments to it over the years… one of them being adding spinach. Â If you’re planning on eating healthier this new year, this is your soup!
And today was the perfect day for me to make this soup. Â I know I’ve sneezed at least 50 times today already and head is pounding. Â This is a perfect comforting feel-better soup!
Use a big pot for this soup because it yields approximately 12 cups. Â I used my 6-quart dutch oven.
Loaded with turkey sausage, tomatoes, corn, carrots, onions, spinach in a seasoned broth… it’s a satisfying soup minus the guilt!
Enjoy!
PrintTurkey Sausage Soup with Rice and Veggies
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
Description
A hearty and comforting soup with turkey sausage, vegetables and rice.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 teaspoons minced fresh garlic
- 3 ½ cups water, divided
- 1 (16 ounce) package Italian turkey sausage, casings removed
- 1 (28 ounce) can diced tomatoes
- 4 cups chicken broth
- 2 cups peeled and sliced carrots (about 2 large carrots)
- 1 ½ cups fresh or frozen corn
- 1 cup brown rice
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon kosher salt (more or less, to taste)
- ¼ teaspoon freshly ground black pepper (more or less to taste)
- 2 cups tightly packed fresh baby spinach
Instructions
- In a large soup pot or dutch oven, heat olive oil over medium high heat. Add onions and saute for 1 minute. Add garlic and saute until fragrant (about another minute).
- Add ½ cup of the water and turkey sausage. Cook while crumbling turkey sausage until sausage is browned and no longer pink (about 4 to 5 minutes).
- Add all remaining ingredients except spinach and stir to combine (don’t forget the remaining water). Bring to a gentle boil and reduce heat to maintain a simmer. Cover and simmer for 1 hour, or until carrots are tender and rice is cooked.
- Add spinach and stir to combine. Cook for an additional 2 to 3 minutes, or until spinach is wilted.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Boil
- Cuisine: American
Originally published March 7, 2012 and updated with new text and photographs January 5, 2017.
Kristen
Hi! Just wondering about how much is 1 serving?
Amy @ The Blond Cook
Hey Kristen, this recipe filled a 6-quart dutch oven a little over half full. So one serving is estimated to be approximately 2 cups. Hope you enjoy!
Cherie
Just finished having this for dinner- it was amazing! Really hit the spot, methinks somebody might be going back for seconds lol. Only thing I added to the recipe was a can of chickpeas for some extra nutty protein, and since I didn’t have any fresh spinach I used frozen. Yummmm….will definitely be saving this recipe! Curious to see how it freezes too, will have to try
Amy @ The Blond Cook
Hey Cherie, thanks so much! Let me know how it freezes for you. Hope you have a great Thanksgiving!
RB
Do you cook the rice or put it in uncooked?
Amy @ The Blond Cook
Hi RB, the rice cooks while the soup is simmering. Hope you enjoy if you make it! 🙂
Inci @ Bella's Apron
perfect time for this hearty soup recipe. My husband and I love using turkey sausage into our meals as they are healthier than regular sausage.
Amy @ The Blond Cook
Thanks so much, Inci! Hope you enjoy if you make it. 🙂