Description

This hearty Ground Turkey Soup with Vegetables and Pasta is a comforting and nutritious meal perfect for any day. It combines lean ground turkey, fresh vegetables, cannellini beans, and pasta in a flavorful chicken broth base, enhanced with Italian seasoning and a splash of lemon juice for brightness. Easy to prepare and packed with protein and fiber, it’s an ideal wholesome soup that warms you from the inside out.

Ingredients

Scale

Soup Base

1 tablespoon olive oil
2 sticks celery, chopped finely
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon Italian seasoning

Main Ingredients

1 pound ground turkey
1 (14 ounce) can white beans (cannellini), drained
2 medium carrots, peeled and sliced

Liquids and Pasta

4 cups chicken broth
1 cup water
1.5 cups uncooked fusilli or rotini pasta

Finishing Touches

1 tablespoon lemon juice (or more, to taste)
2 cups packed fresh baby spinach
Salt and pepper, to taste

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Instructions

Sauté the Vegetables: Heat olive oil in a soup pot over medium-high heat. Add chopped celery and onion, sautéing for 4-5 minutes until the onion begins to brown slightly, which brings out its natural sweetness.
Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning, cooking for an additional 30 seconds to release their flavors without burning.
Cook the Ground Turkey: Add the ground turkey to the pot. Cook while breaking it up with a spoon until it mostly turns white, about 4-5 minutes, ensuring even cooking and browning.
Add Beans, Carrots, and Liquids: Mix in the drained cannellini beans, sliced carrots, chicken broth, and water. Turn the heat to high and bring the mixture to a boil. Then cover the pot with the lid slightly ajar and reduce to a simmer for 10 minutes to allow flavors to meld and carrots to soften.
Cook the Pasta: Add the uncooked fusilli or rotini pasta to the soup. Cover the pot again with the lid slightly open and cook for another 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Finish with Lemon and Spinach: Stir in the lemon juice and fresh baby spinach. Let cook for 2 more minutes until the spinach wilts. Season with salt and pepper to taste. If the soup thickens too much, add extra chicken broth or water, especially when reheating leftovers.

Notes

Feel free to adjust lemon juice quantity to your preferred level of brightness.
You can substitute fusilli or rotini with any short pasta shape you like.
Leftover soup can be stored in the refrigerator for up to 3 days; add extra broth when reheating as pasta tends to absorb liquid.
For a spicier version, add a pinch of crushed red pepper flakes when sautéing the garlic.
Ground turkey can be swapped for ground chicken or lean ground beef if desired.