This Hearty Turkey Soup has loads of yummy Italian flavors!
Author: Jeanie and Lulu's Kitchen
, thinly sliced
Freshly Ground Black Pepper
Fresh Baby Spinach
, firmly packed
Grated Parmesan Cheese
Olive Oil (1 dash)
in a large dutch oven or stock pot over medium-high heat. Add the
White Mushrooms (2 1/3 cups)
Garlic (3 cloves)
and let them soften for a couple of minutes.
Add in the
Ground Turkey (1 lb)
and break it up as it browns. Season everything with
Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
Dried Parsley (1 pinch)
Dried Tarragon (1 pinch)
. Then pour in the
Capers (1 jar)
White Beans (1 can)
Red Wine (1/4 cup)
. Let that mixture simmer to cook off the wine for 5 minutes or so.
Pour in the
Crushed Tomatoes (1 can)
Chicken Stock (2 cups)
. Let the soup simmer for 10-15 minutes.
Transfer 1 cup of the soup into a blender. Puree the cup of soup into a thick mixture and pour it back into the big pot. Let it continue to simmer for another 20 minutes.
Add in the
Fresh Baby Spinach (2 cups)
Grated Parmesan Cheese (1/3 cup)
. Stir them in just to wilt the spinach and melt the cheese for a minute. Ladle the soup into bowls and serve with crusty bread. Enjoy!
Nutrition Per Serving
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