Italian Ground Turkey Soup Recipe

Ben Carraoli

Italian Ground Turkey Soup Recipe

I recently made this Italian Ground Turkey Soup, and I have to say, it quickly became a favorite in my household. The combination of fresh vegetables, tender turkey, and hearty pasta creates a bowl full of comforting flavors. I love how easy it is to prepare and how versatile it can be for busy weeknights.

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Prep Time 10

Cook Time 20

Ingredients Method Notes

Ingredients

Olive oil – 1 tablespoon; I prefer extra virgin for its rich flavor.
Ground turkey – 1 pound; fresh turkey works best for tender juicy meat.
Onion – 1 medium diced; yellow or white onions both add sweetness.
Garlic – 3 cloves minced; fresh garlic gives a punchy aroma.
Italian seasoning – 1 teaspoon; a blend of basil oregano, and thyme elevates the broth.
Kosher salt – 1 teaspoon; adjust to taste for balanced seasoning.
Ground black pepper – ½ teaspoon; freshly cracked is ideal.
Stewed tomatoes – 1 14.5 oz can; Italian-style canned tomatoes enhance richness.
Great Northern white beans – 1 15 oz can, drained and rinsed; adds protein and creaminess.
Chicken broth – 4 cups; choose low-sodium if preferred.
Carrots – 2 medium shredded; fresh carrots add natural sweetness.
Zucchini – 1 medium thinly sliced; maintains texture after simmering.
Fresh spinach – 2 cups chopped; do not use frozen to avoid excess water.
Pasta – 1 cup cooked rotini; any pasta shape can be substituted.
Parmesan cheese – ¼ cup freshly grated; adds a nutty, savory finish.

Method

Heat olive oil in a large stock pot over medium-high heat. Add the onions, garlic, ground turkey, Italian seasoning, salt, and pepper. Cook until the turkey is fully browned and the onions are soft.
Stir in the canned tomatoes (with juice), beans, carrots, zucchini, chicken broth, parsley, and oregano. Reduce the heat to a simmer and let it cook for 10–15 minutes, until the vegetables are tender.
While the soup simmers, cook your pasta separately according to package instructions. Add the chopped spinach to the pot and stir until wilted. Mix in the cooked pasta and adjust salt and pepper to taste.
Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese. Serve hot with crusty bread or a side salad for a complete meal.

Notes

I like to drain the turkey and onions in a colander to remove extra fat before seasoning.
I often add a bay leaf to deepen the flavor of the broth.
Using fresh herbs instead of dried ones gives a brighter taste.
Leftover cooked rice or quinoa can transform this soup into a hearty rice soup.