Italian (Turkey) Sausage Soup - cooking recipe

Ingredients

2 medium potatoes, peeled and cut into 1-inch chunks
1 medium onion, cut into wedges
1 (1 1/2 lb) package Italian turkey sausage, cut into 1/2-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can low sodium chicken broth
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon crushed red pepper flakes (or sweet red pepper flakes)
1/4 teaspoon garlic powder
Toppings
monterey jack pepper cheese
parmesan cheese
crumbled cracker

Preparation

Place vegetables, broth, tomatoes, and meat in crockpot.
Stir in spices.
Cover and cook on low heat for 5-6 hours until veggies are tender.
Ladle into bowls and sprinkle with desired toppings.
*For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
Drizzle a tablespoon or two of oil (I use extra virgin olive oil) into a large pot. Over med to med-hi heat, add in meat, using wooden spoon to help break it up into smaller pieces.
Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
Pour in tomatoes, broth, and stir in the seasonings (omit garlic powder if using fresh garlic). After liquid comes to a bubble, drop in the potatoes, reduce heat, and cook until potatoes are at desired tenderness.
Ladle into bowls and sprinkle with desired toppings.