- 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