Ground Turkey Soup
User Reviews
5
Ground Turkey Soup
Description
The preparation begins by sautéing celery and onion for a flavorful aromatic base, then adding garlic and Italian seasoning briefly to release their fragrances. Ground turkey is cooked until its color changes to white and slightly broken apart for even cooking.
White beans and sliced carrots join the pot with chicken broth and water, brought to a boil and simmered to meld flavors and soften vegetables. Fusilli pasta is added partway through cooking to absorb broth and become tender without overcooking. Lemon juice is stirred in at the end to introduce a fresh acidity that brightens the soup, and baby spinach is added last to wilt just before serving.
This soup offers a balanced meal combining protein, fiber, and vegetables. It can be served as a standalone lunch or dinner. Adjust seasoning with salt and pepper to taste.
The recipe serves 4-6, with options to use all chicken broth if preferred for richer flavor. Nutritional values are estimates and may vary with ingredient choices.
Ingredients
- 1 tablespoon olive oil
- 2 ticks celery chopped finely
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 1 dash Italian seasoning
- 1 pound ground turkey
- 1 (14 fluid ounce) can White beans drained, cannellini variety
- 2 medium carrot sliced
- 4 cups chicken broth
- 1 cup water
- 1.5 cups fusilli pasta uncooked
- 1 tablespoon lemon juice or more, to taste
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the oil, celery, and onion to a soup pot over medium-high heat, and sauté for 4-5 minutes (ok if the onion starts to brown a little).
- Stir in the garlic and Italian seasoning and cook for 30 seconds.
- Add in the ground turkey and cook until it's mostly turned white, breaking it up with your spoon as it cooks (about 4-5 minutes). I prep the other ingredients while I go along, but feel free to prep everything before you begin if that's easier.
- Add in the beans, carrots, broth, and water. Increase the heat to high and bring it to a boil. Cover the pot with the lid slightly ajar and reduce the heat & simmer for 10 minutes.
- Add in the pasta, cover the pot again (lid slightly ajar), and cook for another 10 minutes. I stir it a couple of times just to ensure the pasta isn't sticking to the bottom.
- Add in the lemon juice (add more if you like it really lemony) and spinach. Cook it for a couple more minutes until the spinach wilts. Season with salt & pepper as needed. This soup soaks up the broth pretty fast, so feel free to add more chicken broth/water as needed (especially when reheating leftovers).
Notes
- Serves 4 to 6 people depending on portion size.
- You may substitute the water and broth combination with 5 cups of chicken broth for a fuller flavor.
- Nutritional estimates are provided as approximations and may vary with ingredient brands and quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 652mg | 27% |
| Potassium | 922mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 4413IU | 88% |
| Vitamin C | 17mg | 19% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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