Italian Turkey Soup
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This cozy Italian-inspired soup is the perfect way to turn leftover turkey into something comforting and delicious.
Ingredients:
Image credit: Our Best Bites
Ingredients:
- Extra virgin olive oil
- 8 ounces ground turkey or ground turkey breast
- 1 onion, small-medium diced
- 4-5 garlic cloves minced
- 1 tablespoon dry Italian seasoning
- kosher salt
- black pepper
- 1 15-ounce canned diced tomatoes
- 1 15-ounce canned white beans (Cannelini, Great Northern) drained and rinsed
- 2 14-ounce cans of chicken broth
- 1 teaspoon dry oregano
- ½ teaspoon dry basil
- 1 tablespoon dry parsley, or about ¼ cup fresh
- 4-6 cup fresh spinach
- Parmesan cheese, freshly grated
- Sauté the Aromatics: Heat a large pot over medium heat. Drizzle in 1-2 tablespoons of olive oil, swirling to coat the bottom. Toss in the diced onions and cook for 2-3 minutes until they begin to soften. Stir in the garlic and let it cook for about 30 seconds—just until fragrant.
- Brown the Turkey: Add the ground turkey, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Break up the meat as it cooks until no pink remains.
- Simmer the Soup: Once the turkey is fully cooked, pour in the canned tomatoes (with all their juices), drained beans, and chicken broth. Sprinkle in the oregano and basil, then bring everything to a boil. Reduce the heat to a gentle simmer and let it bubble away for 10-20 minutes (the longer, the richer the flavor!).
- Finish & Serve: Just before serving, stir in the roughly chopped spinach until wilted. Taste and adjust seasoning with extra salt and pepper if needed. Ladle into bowls and top with a generous sprinkle of Parmesan cheese.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days.
- Freezer-Friendly: Portion and freeze for quick future meals!
- Veggie Swap: For a vegetarian/vegan version, use veggie broth, skip the turkey (add extra beans or lentil noodles if you like), and swap Parmesan for nutritional yeast or plant-based cheese.
