Healthy Italian Wedding Soup


(This recipe serves 6-8 people)


  • 1-2 large onions (diced)
  • 2 cups sliced button mushrooms
  • 2 cups celery (diced)
  • 2 cups carrots (diced)
  • 1 can petite diced tomatoes (no sugar added)
  • 1 32 oz. can natural chicken stock
  • 2 cups roughly chopped spinach or kale
  • 1 package sweet Italian lean turkey sausage
  • 1 tsp salt & 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • Chopped fresh basil


  • In a large stock pot, sauté onions, mushrooms, celery and carrots with 2 tbsp olive oil, garlic powder, salt and pepper on medium-high heat for about 10-15 minutes.
  • Once the vegetables begin to soften, add the canned diced tomatoes and stir thoroughly. Cook for about 5-10 minutes.
  • Add in the entire 32 oz. can of chicken stock, chopped spinach or kale, and freshly chopped basil.
  • Allow ingredients to cook together for about 10-15 minutes while you brown the turkey sausage in a frying pan. Once browned, drain the excess fat and add in to the soup.
  • Stir thoroughly and allow the ingredients to continue cooking for about 20-30 minutes to fully incorporate.
  • Serve immediately and enjoy!


Download a PDF of this recipe here!


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