2 pounds Italian sausage
1 small onion, chopped
1/2 cup dry white wine
1 (14 ounce) can chicken broth
1 tablespoon Worcestershire sauce
1 (3 ounce) package instant chicken noodle soup mix
1/2 cup olive oil
2 teaspoons minced fresh ginger root ginger
In a large pot, brown the sausage in a large skillet over medium heat, about 5 minutes per side. Drain grease and drain sausage.
Melt the white wine in a medium saucepan over medium heat. Bring to a simmer, stirring constantly, and cook, stirring constantly, until thickened. Remove from heat and pour over sausage and white wine. Transfer to a large mixing bowl, stirring constantly, and blend well. Transfer to another large mixing bowl.
Bring the chicken broth to a boil over medium heat. Stir in the Worcestershire sauce, chicken broth, olive oil and ginger. Spoon the soup into the saucepan. Reduce heat to low, add the ginger and cook, stirring, until sauce thickens.
Reduce heat to low and add the balsamic vinegar. Bring to a slow simmer, stirring constantly, and bring to a rolling boil, stirring often. Reduce heat to medium-low, add the turkey and cook, stirring frequently, until turkey is no longer pink and juices run clear.
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