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Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra virgin olive oil

  2. 2 garlic cloves , minced

  3. 1 medium onion , chopped

  4. 1 medium fennel bulb , thinly sliced

  5. 2 cups spinach , baby leaves

  6. 2 small zucchini , cubed

  7. 1 medium sweet red pepper, chopped

  8. 6 cups chicken broth

  9. 1 (28 ounce) can diced tomatoes

  10. 1/4 teaspoon crushed red pepper flakes

  11. 2 teaspoons thyme , preferably fresh

  12. 1 teaspoon oregano , preferably fresh

  13. 1/4 teaspoon black pepper

  14. 1/8 teaspoon ground cloves

  15. 1/4 teaspoon chipotle pepper

  16. 1 teaspoon basil

  17. 1 lb lean Italian turkey sausage link, cut into quarters

  18. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. Saute olive oil, garlic, onions, and fennel in a large pot over medium high heat for 3-4 minutes. In a separate small skillet, cook the sausage links by browning them first on medium heat and then adding the water and covering for approximately 5-7 minutes.

  2. Once the onions, garlic, and fennel are aromatic and translucent, add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer, partly covered, for about 10-15 minutes. ?

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