Ground Turkey Pasta Soup

This delicious Ground Turkey Pasta Soup has an awesome texture and is very flavorful. It is gluten-free and loaded with ground turkey, celery, carrots and yellow peppers.  

primaverakitchen.com

Hey, guys!

Welcome to my soup week! Today I brought to you my second soup of the week, which is actually an update from my favorite soup recipe: Pasta Soup with Sweet Potato and Peas. The first time I made this, I didn’t have ground turkey in my fridge and for this reason, I made it with the protein I had on hand.

Today I made a few modifications to the soup. First, I didn’t add sweet potato to this version. Of course, if you want you can add them, but this time I really want to make the ground turkey as the main ingredient of this soup. And second, I changed the vegetable broth I used before. This one is great because it is organic and low in sodium. I also love the thickness of it and am very satisfied with the nutrition and flavor. I suggest you cook with a very good quality broth because it makes all the difference in soups, stews, and beans.

What I didn’t change was the pasta. I love this pasta because, although it is gluten-free, it doesn’t get mushy and soggy like so many rice pastas in the market. Of course, you should cook according to the package instructions to be al dente. It cooks like a regular pasta. I found the texture to be very good. However, I have to say it doesn’t taste exactly like wheat, but it is very close. So, I hope you give this delicious and comforting Ground Turkey Pasta Soup a try today. Have fun and enjoy cooking healthy meals today, friend 😉

Ingredients

• 2 tablespoons extra virgin oil
•  ½ lb grass-fed extra-lean ground turkey
•  ¾ cup yellow onion — diced
•  3 cloves garlic — minced
•  1/2 cup yellow pepper — diced
•  1 cup carrot — diced
•  1 cup celery — diced
•  5 cups vegetable broth
•  1 cup brown rice pasta
•  Pinch cayenne pepper
•  Salt and pepper
•  1 tbsp fresh Italian parsley — chopped

Instructions

1. In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium.
2. Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or so.
3. Add onions, celery, yellow peppers, and carrots.
4. Cook until onions are golden brown.
5. Add broth, cayenne pepper, salt, and pepper. Bring it to a boil.
6. Add the brown rice pasta. Cover and cook according to the package instructions.
7. Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.

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YIELD : 6

 PEOPLE PREP TIME :10 MINS     COOK TIME :20 MINS   TOTAL TIME : 30 MINS

Korean chicken hotpot

“This rich and earthy chicken soup packs a proper punch – it's seriously good.“

thecooksgrocer.com.au

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SERVES 4 

COOKS IN1H 10M

DIFFICULTYNOT TOO TRICKY

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NUTRITION PER SERVING

• Calories50125%
• Fat13.2g19%
• Saturates3.1g16%
• Sugars8.1g9%
• Salt1.4g23%
• Protein37.8g76%
• Carbs56.1g22%
• Fibre5.7g-
   

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Ingredients         

• 150g shiitake mushrooms

• 2 large carrots

• 1 bunch of spring onions

• 350g firm silken tofu

• 4 free-range chicken thighs , skin on, bone in

• 1 litre organic chicken stock

• 1 teaspoon low-salt soy sauce

• 2 teaspoons Korean chilli paste , or hot chilli sauce

• 200g kimchee , (find it in Asian supermarkets)

• 250g wholewheat noodles

• 2 teaspoons sesame oil

• 2 teaspoons sesame seeds

• 1 lime

Method

1. Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5 minutes, or until dark golden and beautifully nutty, turning halfway.
2. Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks.
3. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin – this will add more flavour to the broth.
4. Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10 minutes, stirring regularly.
5. Pour in the stock, bring to the boil, then simmer for 20 minutes.
6. Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20 minutes.
7. Chop the kimchee and stir through just before serving (this means it isn’t over-exposed to heat, so will retain more of its nutritional benefit).
8. While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls.
9. Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy.

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