Chunky Italian Turkey Fennel Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Craving Something Healthy


  • 1 tablespoon olive oil
  • 1 pound ground turkey breast
  • 3 medium carrots
  • 2 stalks celery
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium fennel bulb
  • 2-3 large leaves of kale
  • 4 cups low sodium tomato juice
  • 4 cups low sodium chicken stock
  • 1 15-ounce can dark red kidney beans, rinsed
  • 1 1/2 teaspoons ground fennel seed
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 2 cups small pasta shells (uncooked)
  • 1/4 cup packed fresh basil leaves chopped
  • 1 teaspoon kosher or sea salt or to taste
  • shredded Parmesan cheese optional garnish


  1. Heat the oil in a stock pot over medium heat, and add the turkey breast. Stir to break up the turkey into small pieces, and cook until the turkey is no longer pink.

  2. While the turkey is cooking, place the carrots, onions, garlic, fennel bulb, and kale in batches into a food processor, and pulse until they are chopped into small, bite-size pieces.

  3. Add the chopped vegetables to the stock pot with the turkey and cook for about 10 minutes until the vegetables are tender.

  4. Add the tomato juice, chicken stock, kidney beans, fennel seed, and crushed red pepper to the pot. 

  5. Bring the soup to a boil, and add the pasta. Reduce the heat, cover and let it simmer for about 20 minutes until the pasta is al dente.

  6. Stir in the chopped basil. Taste and season with salt as needed. Serve with passed Parmesan cheese if desired.

  7. Any leftover soup can be stored covered in the refrigerator for up to 3-4 days. The soup may thicken up after refrigerated, so if it's too thick, add a cup of water or chicken stock to the desired consistency.

Recipe Notes