Soup never goes out of season! This delicious, crowd-pleasing turkey vegetable soup relies on both fresh veggies and pantry staples, like jarred tomato sauce and dried pasta. Make a big batch for lunch all week long, or freeze half for an easy dinner that’s ready in minutes flat. Feel free to use any shape of pasta and types of canned or cooked beans you’ve got on hand, or omit the ground meat and swap in veggie broth for beef to make a vegetarian version!
Hearty Turkey Vegetable Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound lean ground turkey or beef
- 1 carrot, peeled and chopped
- 1 green pepper, chopped
- 32 ounces (4 cups) low-sodium beef broth
- 1 jar (26 ounces) meatless marinara sauce
- 1 can kidney beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Pinch of red pepper flakes (optional)
- 1 cup uncooked fusilli pasta
- In a large pot or Dutch oven, add olive oil, onion, and ground meat. Cook over medium heat until the meat is no longer pink.
- Add the carrot and pepper and saute another 5 minutes.
- Stir in the remaining ingredients except the pasta. Bring to a boil, then reduce to a simmer. Allow to simmer for 30 minutes.
- Stir in uncooked pasta and return to a simmer. Allow to simmer for another 12-15 minutes, or until the pasta is cooked.
- Photo and video: Dish Works
- Recipe: Chelsea Johns