Here is one more use for my homemade turkey sausage and, boy, is it good! Everyone loved it and had seconds. The original recipe came from The Mother Huddle, but I made a few adjustments, mostly due to ingredients I had on hand.
2 Tbsp olive oil
1 lb ground turkey sausage
8 oz can tomato sauce
1 medium onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced, or 2 tsp jarred garlic
1 tsp dried oregano
8 cups chicken broth
1 15 oz can diced tomatoes
1 15 oz can cannellini beans, rinsed & drained
1 15 oz can dk. red kidney beans, rinsed & drained
2 c kale or spinach, stems removed & chopped coarsely
1 c ditalini or other small pasta, like shells or bowties, or cooked rice
In large pot or dutch oven, heat olive oil over medium heat. Brown turkey sausage, if not already done. (I usually mix and brown a few pounds at a time and freeze it. If you also do this, then add sausage after sauteing veggies.) Add onion, carrots, celery, garlic, and oregano, cooking until veggies start to get tender. Add tomato sauce, diced tomatoes, and broth. Bring to a simmer and add pasta, cooking until al dente. I had to add a little water to make up for the pasta soaking up some liquid. (You could cook pasta separately and add in, but I prefer to only use one pan.) Then add beans and kale or spinach and simmer until greens are wilted. Serve with crusty bread for a hearty meal.
Linked to What's Cooking Wednesday, Homemaking Link-up, and Simple Lives Thursday.