Turkey Pasta Garden Soup is very vegetable forward, which is fantastic at the heart of summer when the garden is overflowing. Protein from the turkey and beans make the soup very filling. It is a wonderful lunch or lite dinner on a hot summer night.
I like to pair this soup with a open faced sandwich such as cottage cheese on toast, tomato and mozzarella on toast, a roll, or a fruit bowl. I hope you find this garden soup as satisfyingly as we do!
Stove Top
Recipe serves: 6
Serving size: 1.5 cups
Total time: 45 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the grocery list.
Pantry & Spices
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dried parsley flakes
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dried basil
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dried oregano
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hot sauce
Grocery
-
1 bulb of garlic
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1 medium onion
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1 celery stalk
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1 pound carrots
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1 cabbage
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1/2 pound green beans
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1 can diced tomatoes 14.5 oz
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1 can tomato sauce 14.5 oz
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1 pound ground turkey
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1 can kidney beans 14.5 oz
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1 box elbow macaroni
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1 quart vegetable broth
Let's prep!
Ingredients
Prep
Ingredients
| 1 pound ground turkey |
| 3 cups of broth |
| 1 can diced tomatoes 14.5 oz. |
| 1 large onion, diced |
| 2 celery rib, chopped |
| 2 medium carrot, chopped |
| 1 can kidney beans, rinsed and drained or 1.5 cups cooked kidney beans |
| 2 cups no salt added tomato sauce |
| 1/2 small cabbage, shredded |
| 2 cups green beans, broken to bite size |
| 1 garlic clove minced |
| 1 teaspoon salt |
| 1/2 teaspoon dried basil |
| 1 teaspoon dried parsley flakes |
| 1/2 teaspoon dried oregano |
| 1/2 teaspoon cracked black pepper |
| 1/2 cup elbow macaroni |
| 1/2 teaspoon hot sauce, or to taste |
Prep
- Gather all of your ingredients and measuring tools
- Wash all of your vegetables
- In a large bowl add:
- 1 diced large onion
- 2 sliced celery ribs
- 2 sliced carrots
- In a small prep bowl add 1 minced garlic clove
- In a medium bowl add:
- 2 cups green beans, snapped to bite size
- shredded cabbage
- kidney beans
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Let's cook!
- Complete prep from prep tab above.
- In a dutch oven, sauté ground turkey with onion, celery, carrots, 1/2 teaspoon salt, 1/2 teaspoon cracked black pepper until vegetables are tender and turkey is cooked.
- Add the garlic for 1 minute.
- Add the following to the pot and bring to a boil for 15 minutes, covered:
- cabbage
- green beans
- kidney beans
- spices ( dried parsley, basil & oregano)
- 3 cups of broth
- 1 can diced tomatoes 14.5 ounces, undrained
- 2 cups of tomato sauce
- Taste for salt, if needed add 1/2 teaspoon more.
- Stir in 1/2 cup elbow macaroni, cover until pasta is tender.
- Add hot sauce to taste. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 5
