Ground Turkey Vegetable Soup
A satisfying soup made with ground turkey, vegetables, and beans
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Servings: 8
Calories: 263kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey breast
- 3 medium carrots
- 2 medium celery stalks
- 1 medium onion
- 2 cloves garlic
- 1 medium fennel bulb
- 4 large kale leaves
- 4 cups low sodium tomato juice
- 4 cups low sodium chicken stock
- 15 ounces dark red kidney beans, rinsed
- 1 1/2 teaspoons fennel seed crushed
- 1/2 teaspoon crushed red pepper more or less to taste
- 1 cup small pasta shells (uncooked)
- 2 teaspoons kosher or sea salt or to taste
- 1/4 cup packed fresh basil leaves chopped
Instructions
- Place the carrots, celery, onion, garlic, fennel bulb, and kale in batches into a food processor and pulse about eight times until they are chopped into small, bite-size pieces, about 1/2 inch. Set the vegetables aside.
- 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 about 6 minutes.
- Add the chopped vegetables to the stock pot with the turkey and cook for about 10 minutes until the vegetables are tender and the turkey and vegetables start to caramelize in spots.
- Add the tomato juice, chicken stock, kidney beans, fennel seed, crushed red pepper, and salt to the pot.
- Bring the soup to a boil,then reduce the heat to medium and let it simmer for 10 minutes. Skim any foam off of the top. a
- Add the pasta and stir the soup well. Cover the pot and let it simmer for 10-15 minutes until the pasta is al dente.
- Stir in the chopped basil. Taste and season with salt, additional fennel, or red pepper flakes as needed.
Notes
This recipe makes about 12 cups of soup.
This soup will keep in the refrigerator for up to 3 days. It will thicken as it cools, so if it seems too thick when reheating, add extra chicken stock or water (about 1 cup or more) as needed.
Freeze leftovers in an airtight container for up to four months.
Nutrition
Calories: 263kcal | Carbohydrates: 35g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 698mg | Potassium: 1059mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5403IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 4mg
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