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Thoughtless Thursday: Tuscan Vegetable Soup

May 20, 2010

I”m getting back on the diet wagon…again.  Consequently, I’m craving veggies.  Since I’ve been under the weather, I have some fresh veggies that were on their way out, so soup was the ideal solution.  Along with 3/4ths of a pound of Italian turkey sausage that was hanging out in the freezer (left over from calzones or something, I think), I made a variation of my Tuscan potato soup, swapping out the potatoes for zucchini for a nice, light, flavorful lunch that goes great with grilled cheese.  Makes 4 servings at 270 calories and 12.3 grams of fat.  I figure Deb over at Kahakai Kitchen will like it for Souper Sunday.

Ingredients:

  • 3 cups chicken stock
  • 3/4 pound Italian turkey sausage, browned and drained
  • 1 roasted red pepper, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1 cup chopped carrots
  • 1 large zucchini, diced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • salt and pepper to taste

Directions:

Nice and easy.  Toss it all into the crock and cook on low for 6 hours.

Printable version.

3 Comments leave one →
  1. christel42 permalink
    May 20, 2010 12:10 pm

    Sounds great! I need a fridge clean-out anyway, and Hubby’s on a soft food diet right now. I’m just trying to avoid the “Cool Daddy” he got for his birthday. (Why hello 400lb. ass!) Oy vie!

  2. May 23, 2010 5:45 pm

    Turkey sausage and veggies are a winning combination–this looks delicious.
    Thanks for sending it to Souper Sundays.
    Have a great week!

  3. May 25, 2010 12:04 pm

    This soup looks very hearty and delicious!

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