On the Go Cooking Show | Cooking with Brett and Lena Coleman

Turkey Pasta Soup Recipe

Published in Soups & Salads
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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.

Additional Info

  • Ingredients:
    1. 2 cups small pasta shells; orecchiette shells are our all time favorite, sometimes difficult to find
    2. 1 lb ground turkey meat
    3. 1 medium sweet onion; yellow or vidalia are also options
    4. 3 cloves garlic; finely minced
    5. 5 cups chicken stock; low sodium is an option
    6. 2 15 oz cans northern or cannellini beans; rinsed & drained
    7. 2 14.5 oz cans Italian stewed tomatoes; rinsed, drained & sliced in halves
    8. 1 Tbsp dry oregano
    9. 2 Tbsp fresh basil, finely chopped; 1 Tbs of dry is an option
    10. 1 tsp fennel seed; finely crushed
    11. 1 tsp ground black pepper
    12. sea salt; pinch
    13. 1/4 tsp red pepper flakes; crushed
    14. 1 Tbsp extra-virgin olive oil
    15. 2 Tbsp parmesan cheese; grated
  • Directions:
    1. Cook pasta according to package instructions.
    2. Using a large soup pot add olive oil & lightly brown turkey, onions & garlic over medium heat.
    3. Stir in chicken broth, beans, tomatoes and all remaining ingredients except for parmesan cheese.
    4. Bring to a boil, reduce to a simmer for 20-30 minutes.
    5. Strain pasta, add to soup, sprinkle with parmesan cheese, stir well & serve warm.
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