Today I’m sharing a hearty, filling, and comforting soup: 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. 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 while feeling under the weather. This is a perfect comforting soup!
Use a big pot for this soup because it yields approximately 12 cups. I used my 6-quart Dutch oven.
Loaded with turkey sausage, tomatoes, corn, carrots, onions, and spinach in a seasoned broth… it’s a satisfying soup without the guilt!
Enjoy!
Turkey Sausage Soup with Rice and Veggies
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 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 30 seconds).
- Add ½ cup of the water and turkey sausage. Cook while crumbling turkey sausage until sausage is browned, no longer pink, and fully cooked (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.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 7, 2012 and updated with new text and photographs January 5, 2017.
James Bradley
Kristen,
It’s cold and snowy here today in NE Ohio, so I thought it was the perfect weather for this soup. I am very pleased with the results and will make again. Note: A I added a can of Northern beans and didnt have the diced tomatoes so I used a can of whole tomatoes and crushed by hand-both of these additions worked well. I was concerned it might lack flavor, but the Italian sausage provided that.Thank you for sharing!
Kristen
Hi! Just wondering about how much is 1 serving?
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
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?
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.
Thanks so much, Inci! Hope you enjoy if you make it. 🙂