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Chunky Italian Turkey Fennel Soup|Craving Something Healthy
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Chunky Italian Turkey Fennel Soup

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

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Add the chopped vegetables to the stock pot with the turkey and cook for about 10 minutes until the vegetables are tender.
  • Add the tomato juice, chicken stock, kidney beans, fennel seed, and crushed red pepper to the pot. 
  • 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.
  • Stir in the chopped basil. Taste and season with salt as needed. Serve with passed Parmesan cheese if desired.
  • 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.

Notes