This winter has definitely been rough with temperatures going into the single digits and two snow falls. All I want to do is snuggle under the covers in bed and read with a cup of tea. Why can’t humans hibernate like bears? Since we can’t hibernate, at least we have hot soup and comfort food to get us through. This week I made a huge vat of hearty turkey soup that had loads of my favorite Italian flavors. My Nana Lulu made soups similar to this but usually with sausage instead. Since 2018 is my year to get a little leaner, turkey seemed like a better choice.
Oh my goodness, it was love at the first spoonful. This hearty turkey soup was so satisfying without being heavy. Best of all it was just one pot, which meant I was really happy since I despise doing dishes. It really hit the spot on these frigid nights here. I hope you all enjoy it too! xoxo
This is an easy and hearty turkey soup that only takes one pot and an hour to make! So great to warm up at night in the cold.
- 1 dash olive oil
- 8 ounces white mushrooms thinly sliced
- 1 whole onion finely diced
- 3 cloves garlic minced
- 1 pound ground turkey
- 1 pinch salt
- 1 pinch freshly cracked black pepper
- 1 pinch dried parsley
- 1 pinch dried tarragon
- 1 jar capers drained, 3 oz size
- 1 can white beans 15 ounces
- 1/4 cup red wine
- 1 can crushed tomatoes 28 ounces
- 2 cups chicken stock
- 2 cups baby spinach packed
- 1/3 cup grated parmesan cheese
- crusty bread for serving
- Heat the olive oil in a large dutch oven or stock pot over medium high heat. Add the mushrooms, onion and garlic and let them soften for a couple of minutes. Then add in the turkey and break it up as it browns. While the turkey cooks, season everything with generous pinches of salt, pepper, dried parsley and dried tarragon. Then pour in the capers, white beans and wine. Let that mixture simmer to cook off the wine for 5 minutes or so. Finally, pour in the crushed tomatoes and chicken stock.
- Let that soup simmer for 10-15 minutes. Then get out a blender and transfer 1 cup of the soup into it. Puree the cup of soup into a thick mixture and pour it back into the big pot. This gives the soup a little more texture and heft. Let it continue to simmer for another 20 minutes. Then add in the spinach and parmesan cheese. Stir them in just to wilt the spinach and melt the cheese for a minute. Then ladle the soup into bowls and serve with crusty bread! Enjoy!!