Italian Turkey Sausage and Fennel Soup
Ingredients
- 1 (16-oz) pkg Italian turkey sausage, casings removed
- 1 Tbsp olive oil
- 5 cups low-sodium chicken broth
- 3 tomatoes, seeded and chopped
- 1 fennel bulb, cored and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp dried oregano
- ½ tsp pepper
- ¼ tsp salt
- 1 Tbsp balsamic vinegar
Instructions
- Cook sausage in hot oil in a large skillet over medium-high heat 8 minutes or until browned and crumbly. Drain and transfer to a 5- or 6-quart slow cooker.
- Stir in broth, tomatoes, fennel, onion, garlic, oregano, pepper, and salt.
- Cover and cook on LOW 8 hours. Stir in vinegar before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
343
|
343
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 30 | 30 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 812 | 812 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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