I didn’t realize the turkey sausage I planned to make soup with was honey garlic rather than Italian, so I changed my dinner plans last minute and this is what I got. I enjoyed it enough to make a point of writing this post so I can remember how to make it again. Enjoy!!

Ingredients
4 honey garlic turkey sausage, cooked and sliced
1 tbsp olive oil
2 onions, chopped
3 ribs of celery, chopped
2 large carrots, chopped
3 cloves garlic, minced
1 900ml tetra pak 30% less sodium chicken stock + the same amount water
3 cups fresh baby spinach
2 red potatoes, diced
1 tbsp Italian seasoning

Method
While the turkey sausage is baking at 425 degrees for approximately 30 minutes, prepare the veggies. Saute the onions, garlic, celery and carrots in the olive oil until they are soft (on medium heat, stirring occasionally). Add the chicken stock and water, bring to a boil. Add the spinach, potatoes and seasoning. When the turkey is cooked, add to the soup. Cook at a low boil until the potatoes are done.

Yield: a massive pot of soup.