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–+ servings

Tuscan Rice Soup

Delicious soup that is also freezer friendly!
Course Main Dish, Soups and Stews
Cuisine Italian
Keyword Budget-friendly, Easy, Fall, Fiber, Kid-friendly, Meal prep, Whole grain, Winter
Cooking Method One Dish Meals
Condition Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS
Servings 8

Ingredients

  • 2 tbsp olive oil
  • 2 turkey sausage casings removed
  • 2 medium carrot peeled and thinly sliced into 1/2-inch-thick rounds
  • 2 medium parsnips peeled and thinly sliced into 1/2-inch-thick rounds
  • 2 medium zucchini halved lengthwise and cut into 1/2-inch slices
  • 1 medium leek thinly sliced
  • 8 cups vegetable broth low-sodium
  • 1 cup rice
  • 1 bunch kale center stem removed and leaves chopped into 1-inch pieces
  • 1 bay leaf
  • 2 tsp salt kosher
  • 3/4 tsp black pepper

Instructions

  • Heat oil over medium heat in a stock pot. Add turkey sausage, breaking apart until cooked through. Remove from pot.
  • Add carrots, parsnips, zucchini and leek and cook for a few minutes, and vegetables are slightly browned.
  • Add the broth, rice, kale, sausage, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the rice is tender, about 35 minutes. Remove bayleaf. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper or to taste.

Nutrition

Carbohydrates: 35g | Protein: 14g | Fat: 8g | Sodium: 848mg | Potassium: 725mg | Fiber: 3g