Description

This Italian Ground Turkey Soup is a hearty and nutritious one-pot meal packed with ground turkey, fresh vegetables, and tender pasta simmered in a flavorful tomato broth. Perfect for an easy weeknight dinner, it combines wholesome ingredients like zucchini, carrots, and spinach with Italian seasoning for a comforting bowl of soup that’s both healthy and satisfying.

Ingredients

Soup Ingredients

1 tablespoon olive oil
1 pound ground turkey
1 small onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 can (14.5 oz) diced tomatoes
4 cups low-sodium chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup small pasta (like ditalini or elbow)
2 cups fresh spinach
Grated Parmesan cheese for serving (optional)

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Instructions

Brown the Turkey: Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon to ensure even cooking.
Sauté Aromatics: Add the diced onion and minced garlic to the pot and sauté for 2–3 minutes until the onions become soft and translucent, enhancing the soup’s flavor base.
Add Vegetables and Liquids: Stir in the sliced carrots, celery, diced zucchini, diced tomatoes with their juices, low-sodium chicken broth, Italian seasoning, salt, and black pepper. Mix well to combine all ingredients.
Simmer the Soup: Bring the soup mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld and the vegetables to soften.
Add Pasta and Continue Cooking: Stir in the small pasta, then continue to simmer the soup for another 10–12 minutes until the pasta is tender and the vegetables are cooked through.
Finish with Spinach: Add the fresh spinach and cook for an additional 1–2 minutes, just until the spinach wilts, adding a fresh, vibrant touch to the soup.
Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese if desired. Serve immediately for a warm, comforting meal.

Notes

For a lower-carb version, omit the pasta or substitute with cauliflower rice.
This soup freezes well and can be reheated easily for quick weeknight meals.
To keep it dairy-free, skip the Parmesan cheese topping.
Use low-sodium broth for better control over sodium content.