HEALTHY ITALIAN WEDDING SOUP

I absolutely love Italian Wedding Soup, it just hits the spot on a cold winter day.  This version is chock full of vegetables and I used Italian Turkey sausage instead of Pork.  It’s comfort food without the guilt!INGREDIENTS

• 4 Organic Italian Turkey Sausages-raw
• ¼ cup of sliced leek
• ¼ cup of chopped carrots
• ¼ cup of chopped celery
• ¼ cup of chopped onion
• ¼ cup of chopped red or yellow or orange bell pepper
• ¼ cup of chopped zucchini
• 1 Tbsp of EVOO
• 2 cloves of garlic, finely diced
• 2 cartons of organic chicken stock
• 1 small package of baby spinach
• Salt and pepper to taste

INSTRUCTIONS

1. Remove casing from sausages, roll meat into balls and bake in a preheated oven at  375 degrees for 15 minutes.
2. Heat EVOO in a large soup pot.
3. Add leeks, carrots, celery, onion, pepper, zucchini and garlic and sauté for 10 minutes.
4. Pour chicken stock and add turkey sausage balls.
5. Simmer for 30 minutes, until vegetables are soft.
6. Add spinach, stir until wilted.
7. Add salt and pepper to taste.
8. Serve hot.