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.
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…
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.
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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- 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)
- 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.
*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.
- 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