Description
A hearty turkey and spinach soup packed with flavor and nutrition.
Ingredients
Scale
- 1 ½ Tablespoons olive oil
- 1 pound ground turkey
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (15oz) can stewed tomatoes, Italian style
- 1 (15oz) can Great Northern white beans (rinsed and drained)
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 Tablespoon dried parsley
- 1 cup rotini (cooked, can use any pasta)
- 1 cup shredded carrots
- 1 zucchini (thinly sliced)
- 5 cups fresh spinach (chopped)
- to taste freshly grated Parmesan cheese
Instructions
- Pour olive oil into large stock pot and turn on burner to medium-high heat.
- When oil is hot, add onions, garlic, ground turkey, Italian seasoning, salt, and pepper.
- Cook until turkey is completely cooked.
- Add canned tomatoes (including juice), beans, carrots, zucchini, broth, parsley, and oregano.
- Reduce heat to simmer and simmer for 10-15 minutes (or until carrots and zucchini are cooked).
- While this is simmering, cook your noodles according to the package if they are not already cooked.
- Then, add the spinach to the turkey and veggie mixture in the stock pot, and stir it all together until the spinach is wilted.
- Add additional salt and pepper to taste.
- Add in cooked noodles and stir it all together.
- Top each serving with Parmesan cheese.
Notes
- This soup can be made with any type of pasta.
- For a spicier version, add red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg