Description
This comforting Ground Turkey Soup is a hearty and healthy dish packed with a variety of fresh vegetables, fragrant herbs, and lean ground turkey. Perfect for a nourishing meal, this soup combines the sweetness of carrots, the subtle anise flavor of fennel, and nutrient-rich greens like spinach or kale. The use of nomato sauce makes it a great option for those avoiding tomatoes, while grain-free AIP pasta offers a gluten-free twist. Whether you cook it on the stovetop, slow cooker, or Instant Pot, this soup delivers deep flavors and satisfying warmth.
Ingredients
Scale
Vegetables
- 2 tablespoons Olive oil
- 1 medium Yellow onion, sliced
- 2 stalks Celery, diced
- 2 medium Carrots, diced
- 4 cloves Garlic, minced
- 1 bulb Fennel, thinly sliced
- 2 cups Spinach or kale
- 1 cup Fresh basil, chopped
Protein
- 1 pound Ground turkey
Liquids & Sauces
- 1 cup Nomato sauce (tomato sauce alternative)
- 4 cups Chicken bone broth or stock
- 1 cup Water
Herbs & Seasonings
- 1 teaspoon Sea salt (adjust to taste)
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 teaspoon Oregano
Additional
- 1 cup Grain-free AIP pasta (optional, for gluten-free option)
Instructions
- Warm the Oil and Sauté Aromatics: In a large stockpot, slow cooker (using sauté function), or Instant Pot, heat 2 tablespoons of olive oil over medium heat or using the sauté setting. Add the sliced onion, diced celery, carrots, and minced garlic. Sauté these vegetables until the onion becomes translucent and fragrant, about 5 minutes.
- Cook the Fennel: Stir in the thinly sliced fennel into the pot and cook until it softens, approximately 3-4 minutes, which adds a subtle anise flavor and depth to the soup.
- Add Ground Turkey and Herbs: Add the ground turkey to the pot and sprinkle with sea salt, thyme, rosemary, and oregano. Cook the turkey, stirring occasionally, until it is no longer pink, about 5 to 7 minutes ensuring it’s fully cooked and combined with the herbs.
- Add Liquid Ingredients and Basil: Stir in the nomato sauce, chicken bone broth, water, and chopped fresh basil. Increase the heat and bring the mixture to a rolling boil, allowing all the flavors to meld.
- Simmer the Soup: Reduce the heat to medium-low. Let the soup simmer gently for 25 to 30 minutes to develop flavor and tenderize the vegetables. About halfway through, add the spinach or kale and stir until it wilts into the soup, imparting nutrients and color.
- Cook Pasta (Optional): If using pasta, bring the soup back to a boil and add the grain-free AIP pasta. Cook until the pasta is al dente, usually 6 to 8 minutes depending on the pasta package instructions.
- Instant Pot Instructions: For Instant Pot users, follow steps 1 to 3 using the sauté function. Then seal the lid and set to high pressure for 12 minutes. Allow pressure to release naturally for 5 minutes before quick releasing the remaining pressure. Stir in the spinach after pressure cooking.
- Slow Cooker Instructions: For slow cooker method, follow steps 1 to 3 using the sauté function on the base of the slow cooker if available or in a pan on stovetop. Transfer all ingredients to slow cooker, cover, and cook on low for 5 to 6 hours. Add spinach during the last 15 minutes of cooking.
- Serving Suggestion: Optionally, sprinkle extra fresh basil on top before serving for added brightness and aroma.
Notes
- You can substitute kale for spinach or vice versa depending on preference.
- Nomato sauce is a great alternative for those avoiding tomatoes but can be replaced with tomato sauce if desired.
- Use grain-free pasta to keep the soup gluten-free; omit if you want to keep it lower carb.
- Adjust salt levels according to your taste and dietary needs.
- Herbs like thyme, rosemary, and oregano can be fresh or dried; adjust quantities accordingly.
- This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
