recipe reviews for:

Tuscan Turkey Sausage Soup

“'While trying to reproduce my favorite soup from an Italian restaurant's menu, I hit upon this tasty combination of turkey sausage, broth and mushrooms,' pens Thomas Licking of Green Lake, Wisconsin. Fennel, caraway seeds and herb seasoning give the quick-to-fix soup plenty of flavor without adding salt. Serve it steaming hot alongside a crisp salad and bread for a well-rounded meal.”

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Reviewed: Nov. 16, 2009

Delish! I have to admit I was expecting a cream soup, but the Italian flavor lived up to my every expectation. I used 8 oz. fresh mushrooms instead of canned which added about 20 minutes to the cook time, but well worth the wait.

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DIZRICH

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Reviewed: Nov. 8, 2009

My differences: I broke up hot extra lean turkey sausage to cook rather than cut when cooked; I used 14 oz of mushrooms, spinach rather than leek and tons of black and white pepper. Also, I added lots of hot sauce to my serving. It was flavorful yet light!

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MMMFOOD

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Reviewed: Oct. 20, 2009

Wonderful. I substituted turkey ham for the sausage and corriander for the carroway because that's what I had on hand. Also great for lunch the next day.

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Sharon_C

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Reviewed: Jan. 12, 2009

Fabulous. My husband and I ate this for dinner with garlic breadsticks, and then we finished up the leftovers for lunch the following day. The only change I made was to add 2 very thinly sliced red potatoes. I am making it again this week.

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jhmjmom

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Reviewed: Jan. 10, 2009

This soup was wonderful on a cold, winter day with a basketful of crusty bread. I modified the recipe a bit to include more veggies. I added a can of whole kernel corn, celery, and zucchini, and I also added some cooked elbow noodles in during the last few minutes of cooking. Very delicious and healthful dish.

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cookingonabudget

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Howell, Michigan, USA

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Reviewed: Nov. 5, 2007

I had some butterball cooked turkey sausage that I wanted to use up. I chopped it up and put it in with all of the ingredients. I did not have a leek on hand so I used a box of chopped spinach. I also did not have great northern beans and used white kidney beans instead. It turned out very yummy and was perfect for the cold fall night we had!

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Mia

Cooking Level: Expert

Living In: Port Huron, Michigan, USA

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Reviewed: Jul. 20, 2007

VERY VERY GOOD! Will make again, I substituted the cream of mushroom w/ cream of celery simply b/c it's what I had.

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salljean

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Reviewed: Nov. 22, 2006

This is a very TASTY soup!!! I made it for my boyfriend, roommate, and myself. My boyfriend thought it was a little hot, but still really enjoyed it. Try it!

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