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Turkey and Vegetable Ditalini Soup

  • Author: Lovely Little Kitchen
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x

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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
  • 1/41/2 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