Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 pound Lean Ground Turkey (93% lean or higher)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary (crushed)
  • To taste Salt (start with 1 tsp)
  • To taste Black Pepper (start with 1/2 tsp)
  • 6 cups Low-Sodium Chicken Broth
  • 1 (14.5-ounce) can Diced Tomatoes (undrained)
  • 5 ounces Fresh Spinach, roughly chopped
  • 1 cup Green Beans (fresh or frozen, trimmed)
  • 1/2 cup Small Pasta (e.g., Ditalini or Orzo) (Optional)
  • 2 Tablespoons Fresh Parsley, chopped

Instructions:

  1. Heat oil in a large stockpot over medium-high heat. Add ground turkey, breaking it up well. Cook until fully browned. Drain off any significant excess fat.
  2. Push the cooked turkey to one side of the pot. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables begin to soften.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant. Season generously with salt and pepper.
  4. Pour in the low-sodium chicken broth and the can of diced tomatoes (undrained). Bring the mixture to a boil, then immediately reduce heat to a simmer.
  5. Cover the pot partially and let the soup simmer for 15 minutes to allow the vegetable flavours to meld. If adding pasta, add it now and cook according to package directions (usually 8–10 minutes).
  6. Stir in the green beans. Simmer for another 5 minutes until beans are tender-crisp.
  7. Stir in the fresh spinach in handfuls until fully wilted (about 2 minutes).
  8. Taste the broth and adjust seasoning (salt/pepper) as needed. Stir in the fresh parsley just before ladling into bowls.