Italian Turkey and Vegetable Soup
Did you know there was a National Soup Day? Yep, February 4th was officially National Homemade Soup Day! Of course, I think every day is a great day to celebrate soup. And the best thing, even an “average” cook can pull off a great soup!
There are just a few notes I would like to share for this soup recipe: 1) The ACV is optional. It adds a nice little zing and contrast to the heat undertones which I happen to like. It also pairs nicely with the tomato base of the soup. 2) I thickened my soup with 1-2 tsp of arrowroot flour. I added a little too much broth and I prefer a thicker, heartier soup. I simple scooped out about ¼ cup of the soup broth, whisked in the arrowroot flour and then stirred it back into the soup when it was at a low boil. 3) You will notice that the last picture shows that I added some Shirataki noodles. If you are not familiar with these, they are a gluten-free/grain-free option for pasta. They are made from the Japanese konjac yam and are translucent and gelatinous in texture. They come packaged in a fishy-smelling liquid but don’t let that scare you. Just drain, rinse and they are good to go. No need to cook them so add them at the end.
- 1-1½ lbs organic ground turkey
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ large onion, diced
- ½ large red bell pepper, diced
- ½ can tomato paste (about 3-4 Tbsp)
- 1-1½ cup packaged shredded carrots (roughly chopped)
- 3-4 cloves garlic, diced
- 1 can diced tomatoes, undrained (I used fire roasted)
- 2-4 cups of beef or chicken broth (based on your thickness preference)
- 2-3 cups of fresh spinach or 1-2 cup frozen spinach
- 1 Tbsp oregano
- 1 Tbsp dried basil
- ¼ tsp crushed red pepper flakes (optional)
- 1-2 Tbsp ACV (optional)
- 1 package of Shirataki noodles (optional)
- Heat the olive oil in a dutch oven or soup pot over medium heat.
- Add ground turkey, salt, pepper, onion, bell peppers and garlic. Sauté until turkey is browned through. Stirring throughout.
- Add spices, tomato paste and carrots. Stirring continuously, cook for 4-5 minutes to allow the flavors to come together.
- Add the diced tomatoes and broth. Stir to combine and bring to a low boil.
- Reduce the heat to low. Add ACV, if desired.
- Cover and allow to simmer for 30-60 minutes.
- Add spinach approximately 10 minutes before cooking time is done.