Description
A hearty and wholesome soup packed with lean turkey, fresh spinach, and chunky vegetables—perfect for a cozy, nutritious meal.
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 4 cups fresh spinach, chopped
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and translucent.
- Add the ground turkey and cook until browned, breaking it up with a spoon.
- Stir in carrots, celery, and zucchini. Cook for about 5 minutes until they begin to soften.
- Add the diced tomatoes (with juice), chicken broth, thyme, and basil. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the chopped spinach and cook for another 5 minutes until wilted.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use baby spinach for a more tender texture.
- Can be stored in the fridge for up to 4 days or frozen for 2 months.
- Add beans or quinoa for an extra protein boost.