Soup season isn’t over just yet! I find January and February to be the best season for soup because usually it is much colder and darker during these months and all I want is a bowl of something warm and easy. This soup takes just over 30 minutes to make and is packed with flavor and vegetables. The trick to making a good soup great, is the seasonings! You can replicated a lot of flavors with different seasonings without having to use that specific ingredient. For example, I wanted to be reminded of an italian sausage and vegetable soup when I was creating this dish but knew I didn’t want to use sausage. I opted for ground turkey, which is lower in fat and used fennel seeds to recreated that italian sausage flavor. This soup is meant to be hearty and fill you up but it is also healthy. The most calorie and carb dense item in the soup is the beans and those are great for fiber, healthy carbs and are a great source of protein. So if you’re trying to be more mindful of what you eat in the new year, this soup is a great option. You don’t have to sacrifice any flavor and it will keep you warm and full all day. You could also easily make this a vegetarian option by swapping out the chicken broth for vegetable broth and omitting the ground turkey. Whip up a pot of this for an easy weeknight dinner or for a lazy Sunday!
- 1 Lb Ground Turkey
- 2 Cups Carrots, Sliced
- 3 Tbsp Minced Garlic
- 2 Tbsp Onion Powder
- 2 Tbsp Fennel Seeds
- 2 Tbsp Basil
- 2 Tbsp Oregano
- 2 Tsp Worcestershire
- 1 Tbsp Tomato Paste
- 1 Quart Chicken Broth
- 2 – 15.5 Oz Cans Cannellini Beans, Drained and Rinsed
- 8 oz White Mushrooms, Trimmed and Halved
- 4 Cups Kale, Shredded/Loosely Chopped
- 2 Tbsp Olive Oil
- Salt + Pepper, To Taste
- Serves: 6-8
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
To Make:
- Heat a dutch oven, or large pot, over high heat and add in the olive oil. Once hot, add in the carrots and cook for 3 minutes.
- Next, add in the ground turkey, 2 tbsp minced garlic, 1 tbsp onion powder, 1 tbsp fennel seeds, 1 tbsp oregano, 1 tbsp basil, the worcestershire sauce and season with salt and pepper. Brown the meat for 8-10 minutes until cooked through.
- Reduce the heat to medium and stir in the tomato paste. Once the tomato paste is well mixed in, add the chicken broth and bring to a simmer.
- Once simmering, add in the remaining seasonings – 1 tbsp minced garlic, 1 tbsp onion powder, 1 tbsp fennel seeds, 1 tbsp oregano, and 1 tbsp basil. Stir to combine and let the soup cook for 10 minutes.
- Next, add in the beans and mushrooms and cook for 5 more minutes.
- Lastly, add in the kale and cook for another 5 minutes. Taste and adjust the salt and pepper to your liking.
- At this point, you can divide the soup between bowls and serve. Or you can keep the stove on low, cover and let the soup cook for another 20 minutes. *the soup will be delicious if you eat it immediately – the longer you let the soup sit, the more the flavors become incorporate.
Aly Eats Food 
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