Soups can be enjoyed anytime of the year and be a great compliment to the main course. Soup can also be a light lunch by itself. This Turkey Pasta Soup is one of our favorites, it also makes for great leftovers.
- Ingredients:
- 2 cups small pasta shells; orecchiette shells are our all time favorite, sometimes difficult to find
- 1 lb ground turkey meat
- 1 medium sweet onion; yellow or vidalia are also options
- 3 cloves garlic; finely minced
- 5 cups chicken stock; low sodium is an option
- 2 15 oz cans northern or cannellini beans; rinsed & drained
- 2 14.5 oz cans Italian stewed tomatoes; rinsed, drained & sliced in halves
- 1 Tbsp dry oregano
- 2 Tbsp fresh basil, finely chopped; 1 Tbs of dry is an option
- 1 tsp fennel seed; finely crushed
- 1 tsp ground black pepper
- sea salt; pinch
- 1/4 tsp red pepper flakes; crushed
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp parmesan cheese; grated
- Directions:
- Cook pasta according to package instructions.
- Using a large soup pot add olive oil & lightly brown turkey, onions & garlic over medium heat.
- Stir in chicken broth, beans, tomatoes and all remaining ingredients except for parmesan cheese.
- Bring to a boil, reduce to a simmer for 20-30 minutes.
- Strain pasta, add to soup, sprinkle with parmesan cheese, stir well & serve warm.