This Hearty Turkey Soup has loads of yummy Italian flavors!
Total Time
1hr
4.5
2 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
6
Ingredients
•
1
dash
Olive Oil
•
2 1/3
cups
White Mushrooms
, thinly sliced
•
1
Onion
, diced
•
3
cloves
Garlic
, minced
•
1
lb
Ground Turkey
•
1
pinch
Salt
•
1
pinch
Freshly Ground Black Pepper
•
1
pinch
Dried Parsley
•
1
pinch
Dried Tarragon
•
1
jar
(3 oz)
Capers
•
1
can
(15 oz)
White Beans
•
4
Tbsp
Red Wine
•
1
can
(28 oz)
Crushed Tomatoes
•
2
cups
Chicken Stock
•
2
cups
Fresh Baby Spinach
, firmly packed
•
1/3
cup
Grated
Grated Parmesan Cheese
Cooking Instructions
1.
Heat the Olive Oil (1 dash) in a large dutch oven or stock pot over medium-high heat. Add the White Mushrooms (2 1/3 cups), Onion (1), and Garlic (3 cloves) and let them soften for a couple of minutes.
2.
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) and Dried Tarragon (1 pinch). Then pour in the Capers (1 jar), White Beans (1 can), and Red Wine (4 Tbsp). Let that mixture simmer to cook off the wine for 5 minutes or so.
3.
Pour in the Crushed Tomatoes (1 can) and Chicken Stock (2 cups). Let the soup simmer for 10-15 minutes.
4.
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.
5.
Add in the Fresh Baby Spinach (2 cups) and 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
CALORIES
280
FAT
7.9 g
PROTEIN
26.6 g
CARBS
26.7 g
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