Ingredients:

  • 1 Tablespoon Olive Oil (Extra Virgin)
  • 1 lb Lean Ground Turkey (93% or higher)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary, crushed slightly
  • 8 cups Low Sodium Chicken or Turkey Broth
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 1 large Bay Leaf
  • 1 teaspoon Worcestershire Sauce (or Coconut Aminos)
  • Salt and Black Pepper to taste
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until lightly browned and cooked through. Drain off any excess fat.
  2. Reduce heat to medium. Add the diced onion, carrots, and celery. Cook gently for 5–7 minutes until the onions begin to soften and turn translucent.
  3. Stir in the minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Pour in the low-sodium broth, add the canned diced tomatoes (with their juices), the bay leaf, and the Worcestershire sauce. Stir well to incorporate all flavour from the bottom of the pot.
  5. Bring the soup up to a gentle boil, then immediately reduce the heat to low. Cover partially and let it simmer for at least 30 minutes, allowing the vegetables to become tender.
  6. Remove and discard the bay leaf. Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.
  7. Ladle into bowls and garnish each serving generously with a sprinkle of fresh chopped parsley before serving.