Turkey sausage and white bean soup
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
While this hearty soups simmers on the stove top, you can toss together a salad to serve on side. It's a quick and easy recipe to pull together for lunch or dinner on a chilly day, and leftovers are great to take to work or school the next day. The choice of sausage is up to you--sweet or spicy will both taste great in this dish. And feel free to add more lemon if you like. The acidity is a nice balance to the richness of the sausage and the beans. And if you prefer a stronger, slightly sharper grated cheese, swap pecorino Romano for the Parmesan.
Ingredients
Olive oil
1 tsp
Uncooked onion
1 large
Kosher salt
1 tsp
Uncooked turkey sausage
½ pound(s)
Garlic
1 clove(s)
Reduced sodium chicken broth
4 cup(s)
Uncooked butternut squash
1¼ pound(s)
Fresh sage
1½ tsp
Ground nutmeg
⅛ tsp
Canned cannellini beans
19 oz
Fresh lemon juice
1 tsp
Grated Parmesan cheese
2 Tbsp
Instructions
1
Heat oil in large saucepan over medium-high heat. Add onion and ½ teaspoon salt and cook, stirring often, until onion has softened, about 5 minutes.
2
Add sausage to pan and cook, breaking it up with wooden spoon, until lightly browned, about 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3
Add broth, squash, sage, and nutmeg and bring to boil. Reduce heat and simmer until squash is tender, about 10 minutes. Stir in beans and cook until heated through, about 3 minutes longer.
4
Remove from heat and stir in lemon juice and remaining ½ teaspoon salt. Serve sprinkled with cheese.
5
Per serving (1 cup soup and 1 teaspoon Parmesan)
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