Name: Turkey and Vegetable Ditalini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon butter; 1/2 cup diced onion; 1 cup sliced carrots; 8 ounces Italian Seasoned Ground Turkey; 2 teaspoons Tuscan or Italian seasoning blend; 4 cups chicken broth; 1 cup water; 14.5 ounce can fired roasted diced tomatoes*; 1 teaspoon granulated sugar; 1/4 – 1/2 teaspoon salt (to taste); Freshly ground pepper; 1 cup ditalini pasta (dry); 1 cup sliced and halved zucchini; 3 tablespoons fresh basil leaves, sliced thinly; 2 tablespoons heavy cream (optional)

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Turkey and Vegetable Ditalini Soup in a bowl with a spoon.

Our Arizona winter is coming to a close and not so slowly, the days feel much more like Spring. My soup loving soul is cramming in one more veggie-packed, easy-to-make, hearty and nutritious bowl before it’s too hot to enjoy. Turkey and Vegetable Ditalini Soup is a great way to say goodbye until next year.

Turkey and Vegetable Ditalini Soup in a bowl.

This soup starts with onions and carrots sautéed in butter, and then once they are a bit soft, the Italian seasoned ground turkey goes in for a quick brown. Fire roasted tomatoes, Italian seasoning and chicken broth go in next, and everything comes to a low boil. Then comes the dry pasta, cooked right in the soup, and just before it’s done cooking, the zucchini goes in. It only needs about 5 minutes to become tender. Finish the soup with some fresh basil and maybe a splash of heavy cream…

A wood serving spoon full of Turkey and Vegetable Ditalini Soup.

It really is quick enough to make for lunch, and goes very well with a crusty grilled cheese sandwich for sopping up that extra broth.

Turkey and Vegetable Ditalini Soup in a large pot with a wood serving spoon in it.

I like that everything is all there in one pot. My boys enjoyed this soup too – I think those tiny pasta tubes won them over right away!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Turkey and Vegetable Ditalini Soup

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Author: Julie
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: Italian

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Description

A delicious soup to warm you up and keep you going on the chilliest day!

Ingredients

Scale

1 tablespoon butter
1/2 cup diced onion
1 cup sliced carrots
8 ounces Italian Seasoned Ground Turkey
2 teaspoons Tuscan or Italian seasoning blend
4 cups chicken broth
1 cup water
14.5 ounce can fired roasted diced tomatoes*
1 teaspoon granulated sugar
1/4 – 1/2 teaspoon salt (to taste)
Freshly ground pepper
1 cup ditalini pasta (dry)
1 cup sliced and halved zucchini
3 tablespoons fresh basil leaves, sliced thinly
2 tablespoons heavy cream (optional)

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Instructions

In a large pot over medium high heat, sauté onions and carrots in butter for 4-5 minutes. Add ground turkey and cook until browned, breaking it into small chunks with a wooden spoon as it cooks.
Add Tuscan or Italian seasoning, chicken broth, water, tomatoes, and sugar. Bring to a low boil and cook for 15 minutes uncovered, stirring occasionally.
Taste broth and check for seasoning. Add salt and pepper accordingly.
Add 1 cup dry pasta, and boil uncovered for 10 minutes. When the pasta is halfway cooked, add the zucchini.
Finish with fresh basil and a splash of cream if desired. This soup is good leftover the next day, but the pasta does absorb some the liquid as it sits.

Notes

*I ran my tomatoes through the food processor to make them less chunky before adding them to the soup.
** It may seem strange to add sugar to soup, but I like the way it balances the acidity of the tomatoes. You can leave it out if you prefer.

Nutrition

Serving Size: 1 Serving
Calories: 201
Sugar: 4.9g
Sodium: 896mg
Fat: 11g
Saturated Fat: 4.2g
Unsaturated Fat: 5.4g
Trans Fat: 0.2g
Carbohydrates: 13g
Fiber: 2.5g
Protein: 13g
Cholesterol: 54mg