CREAMY TURKEY SAUSAGE SOUP

Here’s a treat for a chilly night. If you like hearty soups, this one is hard to beat. I like to make it with turkey sausage, but feel free to use chicken, pork or beef if that’s your preference. Also, if you’re a fan of homemade bone broths, use it because it really ups the depth of flavor. Of course boxed broths will still do the trick—just make sure to check your seasoning before serving.

INGREDIENTS (Serves 6-8)

FOR SAUSAGE MIXTURE

½ pound ground turkey

½ pound ground turkey sausage (hot Italian)

1 teaspoon garlic powder

¼ teaspoon cayenne

¾ cup parmesan, finely grated

½ cup bread crumbs

1 egg, beaten

3 tablespoons olive oil

FOR SOUP

2 tablespoons butter

1 onion, diced

3 cloves garlic, minced

1 large carrot, diced

salt and pepper

2 tablespoons flour

¼ teaspoon red pepper flakes

8 cups chicken or turkey bone broth https://thekatztales.com/turkey-bone-broth/

½ pound small elbow pasta

1 cup parmesan cheese, small grate

1 cup of cream

3 handfuls of fresh baby spinach

1 loaf crusty bread (Optional)

PREPARATION

FOR SAUSAGE MIXTURE

In a large bowl, mix the ground turkey, ground sausage, garlic powder, cayenne, ½ cup of the parmesan, bread crumbs, beaten egg and season with salt and pepper.

In a large dutch oven, heat the olive oil. Add the meat mixture, turning it until the meat is crumbly and browned. Using a slotted spoon, remove from pot and set aside.

FOR SOUP

In the same dutch oven, melt 2 tablespoons of butter.

Add the onions and carrots. Sauté for six minutes. Add the garlic, sauté for one minute. Add the flour and stir for one minute. Slowly add one cup of chicken broth, salt and pepper to taste, and the red pepper flakes. Bring to a boil, stirring to allow the flour to cook through. Add the remainder of the stock, bring to a boil and then simmer for 15 minutes.

Add the pasta and cook according to instructions. Add the spinach and parmesan. Stir until the parmesan has melted and incorporated into the soup. Add the cream and bring back to a simmer. Taste and reason with salt and pepper if necessary.

Serve with slices of crusty bread.