Soupy Sundays- Italian Turkey Soup

With all the business of the Holidays it has been a while since I have shared with you a Soupy Sunday recipe. Well for the first one of the year, this was a real delicious one. It was really fresh and light tasting, with lots of herbs for flavouring. For a kick I even added a few red chili flakes.

Italian Turkey Soup (adapted from http://www.ourbestbites.com/2008/11/italian-turkey-soup/)

Extra Virgin Olive Oil

1/2 lb ground turkey (I used 1 lb)

1 small onion (about 3/4 C) diced

4-5 garlic cloves, minced

1 T Dry Italian seasoning (or I think Kate used this)

Salt

Pepper

1 can (15oz) canned diced tomatoes

1 can (15oz) white beans (Cannelini, Great Northern, etc) drained and rinsed

2 14 oz cans chicken broth

1t dry oregano

1/4 t dry basil

1 T dried parsley (or about 1/4 C fresh)

4-6 C fresh spinach

fresh Parmesan cheese

 

Pour a couple swigs of extra virgin olive oil (1-2 T) into a large stock pot. Turn burner to med-high heat.

When oil is nice and hot, add diced onions, minced garlic, and ground turkey. Stir to combine and add the 1T dry Italian seasoning, along with about 1/2 t salt and several turns of black pepper. Cook until turkey is completely cooked through. When you’re browning ground beef or turkey for soup it’s important to cook it all the way through before adding the liquid or it will end up mushy.

Add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a simmer and simmer for at least 10 minutes, and up to 20.

While soup is simmering chop spinach. I chop it up really small so my kiddo doesn’t notice it’s something healthy. Add in spinach and parsley and stir until wilted. Also, additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.

 Makes about 6 servings.

Nutrional Information:
236 calories
16g carbs
9g  fat
21g protein
6g fibre
5g sugar