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Italian Ground Turkey Vegetable Soup

Print Recipe
Flavor packed turkey vegetable soup with kale and parmesan.
Course dinner, Lunch, Snack, Soup
Cuisine American, Italian
Keyword soup, stew, turkey vegetable soup
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion diced
  • 3 stalks celery diced
  • 4 carrots, sliced
  • 4 cloves minced garlic
  • 1 lb. ground turkey
  • 1 Tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tsp fennel seeds
  • 3 Tbsp tomato paste
  • 4 cups chicken broth or stock
  • 6-8 baby potatoes quartered I used 3 Yukon Gold medium sized
  • 1 cup green beans
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can white beans, drained & rinsed
  • 1 chicken bullion cube
  • 1-2 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1 bay leaf
  • 2 cups chopped kale or spinach
  • 2-3 Tbsp prepared pesto
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley for topping

Instructions

  • Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion, celery, and carrots, and cook for 3-5 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
  • Add the ground turkey to the onion and celery and brown the turkey until no pink remains.
  • Stir in the tomato paste and the seasonings, stirring to coat and release their flavors in the heat. Add the next nine ingredients (stock through bay leaf), and bring to a boil, then reduce to simmer. Cover and cook over a low heat for 25-35 minutes, until the potatoes are tender and everything is deliciously singing together.
  • When everything is done, remove the bay leaf and discard. Add the chopped kale, pesto, and parmesan cheese. Stir to combine, then taste for seasoning and add more salt, pepper and/or red pepper flakes as needed. Serve topped with chopped fresh parsley and extra parmesan cheese.