Healthy Italian Wedding Soup
Here is a healthy twist on a classic from Dr. Walter Crinnion, author of Clean, Green & Lean: Get Rid of the Toxins That Make You Fat
- ½ package lean ground turkey
- 4 Jennie-O Italian Turkey Sausage links, sliced
- Spike seasoning to taste
- 1 teaspoon sea salt
- 1 package gluten-free pasta spirals
- 8 cups water
- 32 ounces organic vegetable broth
- 1 14½-ounce can organic tomatoes
- 3 cups organic frozen spinach
- 1 teaspoon onion powder
How to: In a large sauté pan, brown the turkey. Season with the Spike, drain, and set aside. Place the sausage in a sauté pan, season with the Spike, and brown. Add the sea salt to a large pot of water and bring to a boil. Stir in the pasta and cook according to the package directions. Drain the pasta and set aside. In a large soup pot, heat the water and the broth, tomatoes, and spinach. Add the turkey, sausage, and onion powder, and stir until a low boil is attained. Reduce the heat simmer and stir in the pasta. Cover, simmer for about 30 minutes, and serve.
(Reprinted by permission of the publisher, John Wiley & Sons, Inc., from Clean, Green & Lean, by Walter Crinnion. Copyright © 2010 by Walter Crinnion.)
Dr. Walter Crinnion is one of America’s foremost authorities on environmental medicine. A naturopathic physician, he is the director of the Environmental Medicine Center of Excellence at the Southwest College of Naturopathic Medicine in Arizona and chair of the Environmental Medicine Department. He is a close colleague of Dr. Peter D’Adamo, author of the monumental bestseller Eat Right 4 Your Type.
For more information, visit www.crinnionmedical.com.