Nick's Turkey Soup for November

Large stockpot
4 cups cold water
1 lb Italian sausage links – cubed
1 lb turkey breast – cut into strips
2 cups broccoli florets  
4 cups vegetable stock
2 1/2 cups water 
2 Tbsp black pepper
1 tsp sea salt
1/2 Tbsp dried basil leaves 
1/4 tsp fennel seed - crushed 
2 cans whole peeled tomatoes - drained 
2 cups white onion – chopped
1 garlic clove – minced

In a large stockpot over “Medium” heat, combine cold water, Italian sausage links, turkey breast, broccoli florets, and vegetable stock. Let the mixture cook for 30 minutes and then stir the mixture for 3 minutes. Next, add water, black pepper, sea salt, basil leaves, fennel seed, tomatoes, onion, and minced garlic to the pot. Stir the mixture until well blended and then let the soup cook for 1 hour. Lastly, turn off the heat and let the soup simmer for 10 minutes before serving. 



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