Ingredients
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2 medium potatoes, peeled and cut into 1-inch chunks
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1 medium onion, cut into wedges
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1 (1 1/2 lb) package Italian turkey sausage, cut into 1/2-inch slices
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1 (28 ounce) can diced tomatoes, undrained
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1 (14 ounce) can low sodium chicken broth
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1/4 teaspoon oregano
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1/4 teaspoon basil
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1/4 teaspoon crushed red pepper flakes (or sweet red pepper flakes)
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1/4 teaspoon garlic powder
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monterey jack pepper cheese
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parmesan cheese
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Instructions
- Place vegetables, broth, tomatoes, and meat in crockpot.
- Stir in spices.
- Cover and cook on low heat for 5-6 hours until veggies are tender.
- Ladle into bowls and sprinkle with desired toppings.
- *For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
- Drizzle a tablespoon or two of oil (I use extra virgin olive oil) into a large pot. Over med to med-hi heat, add in meat, using wooden spoon to help break it up into smaller pieces.
- Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
- Pour in tomatoes, broth, and stir in the seasonings (omit garlic powder if using fresh garlic). After liquid comes to a bubble, drop in the potatoes, reduce heat, and cook until potatoes are at desired tenderness.
- Ladle into bowls and sprinkle with desired toppings.