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Turkey Sausage, Cannellini and Tomato Ragout
A delicious and lighter version of a traditional ragout, that doesn't skimp on the flavour! Serve this low fat turkey ragout with decadent (but light) Rosemary Parmesan Polenta for a delightful weeknight meal.
Course
Dinner
Cuisine
American, Italian
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
224
kcal
Author
Kylee Ayotte
Ingredients
6
oz
turkey sausage
1
tsp
olive oil
1
cup
onion
chopped
1
tbs
tomato paste
2
garlic cloves
minced
1
cup
chicken stock
unsalted
1/4
tsp
salt
1/4
tsp
cracked pepper
freshly ground
1
tsp
dried oregano
1
can
diced tomatoes
undrained, 14.5-ounce
1
can
white beans
drained and rinsed, 15-ounce
Instructions
Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes, stirring to crumble.
Remove sausage from pan.
Add oil to pan; add heat.
Add onion; cook 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently.
Add ¼ cup of the stock, cook 1 minute, scraping pan to loosen browned bits. Stir in remaining stock, salt, pepper, oregano, tomatoes and beans.
Reduce heat to medium-low, and simmer 8 minutes or until slightly thickened.
Stir in cooked sausage, cook for a few more minutes.
Serve with polenta, pasta, or just in a bowl!
Devour.
Nutrition
Calories:
224
kcal
|
Carbohydrates:
27
g
|
Protein:
17
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
667
mg
|
Potassium:
817
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
215
IU
|
Vitamin C:
14.9
mg
|
Calcium:
112
mg
|
Iron:
4.2
mg