Description
Hearty and flavorful ground turkey soup with potatoes and Parmesan.
Ingredients
Scale
- 1 tablespoon olive oil
- 3.5 oz (100 g) pancetta
- 1 large onion, diced
- 2 medium carrots, diced
- 2–3 celery stalks, diced
- 1 pound (450 g) lean ground turkey
- 2 large garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2–3 fresh sage leaves, sliced
- ¼ teaspoon red chili flakes
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 5 cups (1.25 l) chicken stock
- 1 cup (250 ml) low-fat cream
- ⅓ cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat and cook the pancetta for 2-3 minutes until slightly crispy.
- Add the onion, carrot and celery and cook for 8-10 minutes until softened.
- Next, add the lean ground turkey and cook for 4-5 minutes until no longer pink. Break it up with your spoon as you go.
- Stir in the garlic, fresh rosemary, thyme, sage and red chili flakes and cook for another minute until fragrant.
- Add the potatoes and chicken stock, bring to a boil, then lower the heat to medium-low and simmer for 20 minutes or until the potatoes are fork tender.
- Stir in the low-fat cream and grated Parmesan.
- Adjust the seasoning to taste with salt and freshly ground black pepper, and serve hot, with some extra grated Parmesan on top if you like.
Notes
- Adjust seasoning to your preference.
- Serve with extra Parmesan for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg