Hearty Italian Turkey Sausage Meatball and Vegetable Soup

As far as I’m concerned, the best way to use up less than prime time vegetables is to dump them in a soup pot.

Turkey Meatball Soup
But who wants to eat nothing but a pot of carrots, celery, and onions. Certainly not my husband, and definitely not me.

The hunt was on, and a dig through the freezer unearthed a very tasty find – Italian turkey sausage. What could be better? I’d make skinny turkey meatballs to add to my skimpy vegetable soup.

Italian Turkey Meatball Soup
You know I can’t fry those meatballs, I have to skinny them up and bake them in the oven. Frankly, it’s half the mess. I bake them on a rack over a cookie sheet lined with foil – a trick I learned from Rocco DiSpirito.

Italian Turkey Meatball Soup

Who wouldn’t love this easy, savory turkey and vegetable soup?

You can add almost any vegetable you have on hand. We chose green beans, carrots and celery, but zucchini, butternut squash, asparagus, or broccoli would make a splash too.

Get it? Soup? Splash?

Okay – I’m obviously not a comedian. I’ll stick to cooking, and I’m sure you’ll be glad I did when you try this heart warming soup.

Italian Meatball Soup
Shake It Up! You can use any kind of Italian sausage you have available - pork or chicken work well. Add cubed butternut squash for a splash of color, or canned diced tomatoes.
  • 1 pound Italian turkey sausage
  • ½ cup bread crumbs
  • 2 large green pepper, chopped
  • 4 cups carrots, chopped
  • 4 cups celery, sliced
  • 4 cups green beans, chopped
  • 1 large onion, chopped
  • 4 cloves minced garlic
  • 32 ounces low sodium chicken broth
  • 6 cups water
  • 2 tablespoons Italian seasoning blend
  • 2 cups parsley, chopped
  1. Preheat the oven to 400. Line a cookie sheet with foil and top with a cookie cooling rack sprayed with cooking spray for easy cleaning.
  2. Combine bread crumbs and sausage in a bowl. Scoop by tablespoonfuls and form into a ball.
  3. Place meatballs on the cookie sheet and bake in the oven for 15 - 20 minutes until cooked through. Remove and cover with foil.
  4. Add remaining ingredients to a stock pot or extra large saucepan and bring to a boil over medium high heat.
  5. Reduce heat to medium and cover. Simmer for up to one hour until vegetables are tender. Add more water as needed to create soup like consistency.
  6. About 5 minutes before the end of cooking time, add meatballs.
  7. Season with salt and pepper to taste.
  8. Top with shredded parmesan cheese if you have calories to spare.
Calories: 320kcal
Weight Watchers PointsPlus 8
Saturated fatty acids: 1.36g
Monounsaturated fatty acids: 1.46g
Polyunsaturated fatty acids: 1.09g
Total fat: 3.91g
Calories from fat: 35
Cholesterol: 23mg
Carbohydrate, by difference: 54.17g
Total dietary fiber: 12.04g
Protein: 19.57g
Nutrition Information
Serving size: 4 meal sized bowls

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  1. says

    I dunno, I thought the “splash” made a, well, splash! 😉 Nice looking soup. I make up so many different ones at this time of the year. We had split pea soup tonight, and Mrs K R reminded me that really, soup and chili are all she really needs right now. Anyway, good stuff – thanks.

    • says

      I’m with Mrs. KR for sure. I must have at least 20 chili recipes. You can add such an endless variety of ingredients to chili. It’s the perfect catchall for leftovers. :)

  2. says

    This soup is perfect for this fall weather. Love it when it comes to hearty and comforting shoup like yours. Just have a bowl (or two) while watching tv. Oh boy it’s making me hungry already. :)

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