Quick Turkey Sausage and Sweet Potato Soup

Serves 4

Most commercially available Italian sausage contains sugar or corn syrup (and often other no-nos), so although that is not a shortcut you can take, our fennel-and-garlic-flavored version comes together in minutes.

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

• 1¼ pounds ground turkey
• 2 teaspoons fennel seeds, crushed
• 2 teaspoons ground paprika
• 4 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 1 package (16 ounces) frozen fire-roasted sweet potatoes
• 1 can (15 ounces) Whole30-compliant fire-roasted tomatoes with garlic
• 2 teaspoons Whole30-compliant Italian seasoning
• ½ cup chopped fresh basil

Combine the turkey, fennel seeds, paprika, and garlic in a large bowl. Use your hands to mix well.

Heat the olive oil in a large pot over medium heat. Add the turkey and cook, stirring frequently, until lightly browned, 8 to 10 minutes. Add the broth, sweet potatoes, tomatoes, and Italian seasoning and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sweet potatoes are tender, about 10 minutes. Stir in the basil and serve.