Healthy Recipes Healthy Soup Recipes Sausage Soup 4.0 (2) 2 Reviews Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the Portuguese way of cooking. It needs only about 30 minutes to simmer. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Share Share Tweet Pin Email Cook Time: 30 mins Additional Time: 30 mins Total Time: 1 hrs Servings: 1 Yield: 12 servings, about 1 3/4 cups each Nutrition Profile: High Fiber Dairy-Free Gluten-Free Healthy Aging Low Added Sugars Jump to Nutrition Facts Ingredients 8 ounces hot Italian turkey sausage, casings removed 8 ounces sweet Italian turkey sausage, casings removed 5 cups water 3 large white potatoes, (about 2 1/2 pounds), cut into 1/2-inch cubes 3 stalks celery, sliced 1 small zucchini, sliced 1 medium onion, chopped 1 28-ounce can whole tomatoes, chopped, juice reserved 1 15-ounce can kidney beans, undrained 3/4 cup sliced California Ripe Olives 2 cloves garlic, minced 1 teaspoon aniseed ½ teaspoon freshly ground pepper Directions Cook hot and sweet sausages in a Dutch oven over medium heat, breaking them up into small pieces with a wooden spoon, until browned and cooked through, about 6 minutes. Drain fat. Stir in water, potatoes, celery, zucchini, onion, tomatoes with their juices, beans, olives, garlic, aniseed and pepper. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 30 minutes. Tips Make Ahead Tip: Cover and refrigerate for up to 1 day. Print Nutrition Facts (per serving) 245 Calories 8g Fat 32g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 245 % Daily Value * Total Carbohydrate 32g 12% Dietary Fiber 5g 19% Total Sugars 4g Protein 13g 26% Total Fat 8g 10% Saturated Fat 2g 9% Cholesterol 27mg 9% Vitamin A 79IU 2% Vitamin C 25mg 27% Folate 29mcg 7% Sodium 506mg 22% Calcium 40mg 3% Iron 2mg 13% Magnesium 17mg 4% Potassium 660mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved