Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 lb Ground Turkey (93% lean or leaner)
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Italian Seasoning
  • Salt and Black Pepper, to taste
  • 6 cups Low-Sodium Chicken Broth
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1/2 cup Small Pasta (Ditalini or Orzo)
  • 3 cups packed Fresh Spinach or Kale, roughly chopped
  • 2 Tablespoons Fresh Parsley, chopped, for garnish

Instructions:

  1. Heat oil in a large Dutch oven or stockpot over medium-high heat. Add ground turkey, break it up thoroughly, and cook until fully browned. Drain off any excess fat.
  2. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot with the cooked turkey. Sauté gently for 6–8 minutes until the onions are translucent and the vegetables begin to soften.
  3. Stir in the minced garlic and dried Italian seasoning. Cook for 1 minute more until fragrant. Season lightly with salt and pepper.
  4. Pour in the chicken broth and the canned diced tomatoes (with their juices). Bring the mixture to a rolling boil, then immediately reduce the heat, cover loosely, and simmer gently for 15 minutes to tenderize the root vegetables.
  5. Increase the heat slightly to maintain a gentle simmer. Add the dry pasta (or rice). Cook according to the pasta package directions, usually 8–10 minutes, or until the pasta is al dente.
  6. Stir in the packed spinach or kale. Cook just until the greens have wilted into the broth (about 2–3 minutes). Taste the soup and adjust final seasoning as necessary.
  7. Ladle the soup hot into bowls and garnish generously with fresh parsley before serving.