Thick and Chunky Italian Turkey Soup
Warm up with this recipe for a hearty turkey soup that makes great leftovers.
If you’re tired, cold, and hungry, this is the soup for you. This hearty turkey soup is jam-packed with tomatoes, green beans, pasta, and herbs and served with grated Parmesan. As an added bonus, it thickens and tastes even better the next day!
Ingredients
Serves 4
- 1 pound lean ground turkey
- 1 (14.5-ounce) can stewed tomatoes
- 2 ounces whole grain rotini pasta (about 2/3 cup uncooked)
- 4 ounces green beans, trimmed and broken in half
- 4 cups water
- 2 tablespoons tomato paste
- 1 1/2 tablespoons dried oregano
- Salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Cook’s Note: The rotini can be replaced with macaroni, penne, or broken spaghetti noodles.
Instructions
- Heat a large saucepan coated with cooking spray over medium-high heat. Add the turkey and cook until browned, stirring frequently and breaking up the larger pieces as it cooks.
- Add all the remaining ingredients except the cheese and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, or until thickened slightly. Break up larger pieces of tomato, if desired. Season with salt and pepper.
- Serve topped with Parmesan cheese.
Per serving
Calories: 300
Fat: 10 g
Saturated fat: 3.5 g
Cholesterol: 90 mg
Sodium: 390 mg
Carbohydrate: 23 g
Dietary fiber: 4 g
Sugars: 7 g
Protein: 27 g
- Excerpted from
Quick & Healthy: 50 Simple, Delicious Recipes for Every Day
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