½ package lean ground turkey
4 Jennie-O Italian Turkey Sausage links, sliced Spike seasoning to taste
1 tsp sea salt
1 package gluten-free pasta spirals
8 c water
32 oz organic vegetable broth
14½-oz can organic tomatoes
3 c organic frozen spinach
1 tsp onion powder
1. In a large sauté pan, brown the turkey. Season with the Spike, drain and set aside.
2. Place the sausage in a sauté pan, season with the Spike and brown.
3. 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.
4. 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 to simmer and stir in the pasta. Cover, simmer for about 30 minutes, and serve.
The above is an excerpt from the book Clean, Green, and Lean: Get Rid of the Toxins That Make You Fat by Dr. Walter Crinnion. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.