Turkey Sausage, Broccoli Rabe, and Millet Soup

Turkey sausage broccoli rabe recipe

​The Spruce Eats / Ulyana Verbytska

  • Total: 50 mins
  • Prep: 5 mins
  • Cook: 45 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
292 Calories
14g Fat
17g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 292
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 19%
Cholesterol 50mg 17%
Sodium 1602mg 70%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Protein 26g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

On a quest to incorporate more whole grains into your cooking? Me, too. This time, I was exploring millet, an ancient grain gluten-free grain from the Far East. Millet has a mild flavor and cooks up quickly, making it a tasty, convenient, whole grain to think about for meals throughout the day.

Like all grains, before cooking millet rinse it thoroughly under running water and then remove any dirt or debris that you may find. The general guideline for cooking this is to add one part millet to 2½ parts liquid, either broth or water. Bring the millet and liquid to a boil in a pot, turn down the heat, cover and simmer for about 25 minutes to get a fluffy-rice like textured millet. To impart a nuttier flavor to the grain, place the grains in a dry skillet over medium heat before you combine it with the liquid and stir them frequently to toast them. When they turn golden, after about 2 minutes, add them to the boiling cooking liquid.

Or, it can easily be substituted in for rice or barley in soups and stews, like this hearty Turkey Sausage, Broccoli Rabe and Millet Soup. The seasonings in the sausage provide flavor for the whole soup, so it comes together very easily. You could add a pinch or two of red pepper flakes for additional kick. And feel free to experiment with other grains in place of the millet; just adjust the cooking times according to package directions.


  • 1/2 pound uncooked turkey sausage, mild or spicy
  • 2 tablespoons olive oil (divided)
  • 1 1/2 cups onions
  • 1 large bunch broccoli rabe (roughly chopped)
  • 8 cups less-sodium chicken broth
  • Kosher salt and freshly ground pepper (to taste)
  • 1/2 cup millet

Steps to Make It

  1. Gather the ingredients.

    Ingredients for turkey sausage broccoli rabe
    ​The Spruce Eats / Ulyana Verbytska
  2. In a large stockpot or Dutch oven, heat one tablespoon of the olive oil over medium heat. Add the sausage and sauté for 6 to 8 minutes, breaking it up with a spatula into small chunks until it is browned.

    Sausage in pot
    ​The Spruce Eats / Ulyana Verbytska
  3. Drain the sausage in a colander and set aside.

    Drain sausage in pot
    ​The Spruce Eats / Ulyana Verbytska
  4. In the same large stockpot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the onions and sauté for about 4 minutes until golden. Add the broccoli rabe and cook, stirring occasionally, for about 5 minutes until the broccoli rabe starts to wilt slightly and begins to become tender, then add the chicken broth. 

    Heat olive oil
    ​The Spruce Eats / Ulyana Verbytska
  5. Add the salt and pepper, turn the heat to high and bring to a simmer. 

    Add salt and pepper
    ​The Spruce Eats / Ulyana Verbytska
  6. Keeping the mixture at a summer, add the millet, cooking the soup uncovered for about 20 to 25 minutes until the grains are fairly tender. 

    ​The Spruce Eats / Ulyana Verbytska
  7. Add the crumbled cooked sausage and an additional one cup or more water or additional broth, as needed, if the soup is too thick. Simmer for another 10 minutes to blend the flavors and taste and adjust the amount of salt and pepper as needed.

    Add flavor
    ​The Spruce Eats / Ulyana Verbytska
  8. Serve hot.

    Serve hot
    The Spruce Eats / Ulyana Verbytska