Ground Turkey Soup
Ground turkey soup: crisp pancetta, onion, carrots and celery, browned lean ground turkey, fresh rosemary, thyme and sage, potatoes simmered in chicken stock, finished with low-fat cream and Parmesan. Serves 6.
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Ingredients
- 1 tablespoon olive oil
- 3.5 ounces pancetta
- 1 large onion diced
- 2 medium carrots diced
- 2 to 3 stalks celery diced
- 1 pound lean ground turkey
- 2 large cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 to 3 leaves fresh sage sliced
- 1/4 teaspoon red chili flakes
- 3 medium potatoes peeled and cut into 1-inch cubes
- 5 cups chicken stock
- 1 cup low-fat cream
- 1/3 cup Parmesan grated, plus extra for serving if you like
- salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat and cook the pancetta for 2 to 3 minutes, until slightly crispy.
- Add the onion, carrots and celery and cook for 8 to 10 minutes, until softened.
- Add the lean ground turkey and cook for 4 to 5 minutes, until no longer pink, breaking it up with a spoon as you go.
- Stir in the garlic, rosemary, thyme, sage and red chili flakes and cook for another minute, until fragrant.
- Add the potatoes and chicken stock, bring to a boil, then lower the heat to medium-low and simmer for 20 minutes, or until the potatoes are fork tender.
- Stir in the low-fat cream and the grated Parmesan.
- Season to taste with salt and freshly ground black pepper. Check that the turkey reads 165°F on a food thermometer, then serve hot, with extra grated Parmesan on top if you like.
Notes
Ground turkey is safe at 165°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to a rolling boil or 165°F.
Nutrition
Serving: 1servingCalories: 403kcalCarbohydrates: 27.4gProtein: 23.3gFat: 22.8gSodium: 1144mgFiber: 3.7gSugar: 5.3g
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