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Turkey and Vegetable Ditalini Soup

February 9, 2017

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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!

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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)

Instructions

  1. 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.
  2. Add Tuscan or Italian seasoning, chicken broth, water, tomatoes, and sugar. Bring to a low boil and cook for 15 minutes uncovered, stirring occasionally.
  3. Taste broth and check for seasoning. Add salt and pepper accordingly.
  4. Add 1 cup dry pasta, and boil uncovered for 10 minutes. When the pasta is halfway cooked, add the zucchini.
  5. 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

Did you make this recipe?

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Filed Under: Healthy, Pasta, Soup, Turkey

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Comments

  1. Chris Scheuer says

    February 9, 2017 at 6:45 pm

    Oh my gosh! This sounds wonderful but looking at your beautiful pictures makes it beyond wonderful 🙂

    Reply
    • Julie says

      February 9, 2017 at 6:55 pm

      Thank you for your kind words, Chris!

      Reply
  2. Minty says

    February 10, 2017 at 11:06 pm

    So simple yet so heavenly! In the parts of the world I live in cannot get Italian seasoning: what spices or herbs can I use instead. A definite must cook even though it is summer here. Thanks

    Reply
    • Julie says

      February 13, 2017 at 9:42 am

      Hello, you can use dried basil, oregano, garlic, and thyme as a substitute. It is pretty forgiving. Just taste as you go. Enjoy!

      Reply
  3. cindie brouwer says

    February 11, 2017 at 8:00 pm

    We loved this tonight for dinner. I added mushrooms and artichoke hearts. I added chardonnay instead of water. Fabulous!!!

    Reply
    • Julie says

      February 13, 2017 at 9:40 am

      So glad! Sounds like you made it even better!

      Reply
  4. Jackie says

    March 17, 2018 at 9:37 am

    Hi Julie

    What brand of Italian Seasoned Ground Turkey did you use in this recipe.

    Reply
    • Julie says

      March 20, 2018 at 1:20 pm

      Hi Jackie, sorry just saw your question. I used Jennie-o

      Reply
  5. Jenny says

    November 16, 2019 at 8:05 pm

    This was a HIT! Four teens devoured it. Definitely a keeper. I added great northern beans with the tomatoes and celery with the zucchini. Finished with the fresh basil and freshly grated parmesan cheese…So delicious 😋

    Reply
    • Julie says

      November 21, 2019 at 7:55 am

      I’m so glad this recipe worked out well for you! Great way to get your veggies in!

      Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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