Turkey Free Balsamic-Rosemary Turkey Vegetable Soup
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Learn more →Ingredients
6 servings
Soup
- 2 tbsp extra-virgin olive oil
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 1 medium zucchini, cut into ½-inch pieces
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juices
- 6 cups low-sodium chicken broth
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 tbsp balsamic vinegar
- 2 sprigs fresh rosemary
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- 1 tsp salt, plus more to taste
- 2 cups baby spinach
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large 6-qt Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion, carrots, and celery to the same pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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