I am hoping there are not many soup making days left before it's too hot, wishful thinking I know. Add this recipe to your dinner menu for the week. You won't regret it. It's a healthy, one pot wonder as I like to call it, which makes for an easy clean up and it's ready in about 30 to 40 minutes. It's even better heated up the next day for lunch, which I will be doing today. This recipe was adapted from Iowa Girl Eats, Spicy Tomato & Turkey Soup, but I really don't follow directions well so I kind of made it my own! If you like it, check out her site for more yummy recipes. Can't go wrong with an Iowa girl :)
Start with a large soup pot. Add 2 teaspoons of minced garlic. I use the minced garlic in a jar because it's easier. Then add your chopped onion and chopped carrots. I chop my baby carrots super thin so this comforting soup doesn't have a hard crunch from the carrot. Nothing bothers me more than an unnecessary crunch! Crazy I know. Turn heat on to medium and saute for just a few minutes. Add your 99% lean turkey, cook through. It will be white, and kind of weird looking but it's really healthy and yummy. Season with salt and pepper.
Once the meat is cooked, add in Cannelinin beans, drained and rinsed. Next add in your chicken stock. I use 48 ounces because I add more pasta noodles than it calls for and I like a soup, not a stew. Pour in 1 jar marinara sauce, 1 tsp Italian seasoning, 1/4-1/2 tsp of crushed red pepper flakes (however spicy you like it), and more salt and pepper to taste. Bring this to a boil and lastly add in your pasta! I use a small pasta, like the ditalini she used in her recipe, it's a perfect size. I use 3/4 cup pasta. Once pasta is cooked, serve it up with plain old crackers or get fancy with a garlic bread. Enjoy!
Ingredients: Handful baby carrots or 2 whole carrots ( chopped or grated) 1/2 yellow onion, chopped 2 teaspoons minced garlic 1 lb ground turkey breast Salt & pepper 1 23-28 ounce jar marinara sauce, I use Newman's Own 48 ounces chicken broth, (42 ounces if use 1/2 cup pasta) 1 can cannellini beans, drained and rinsed 1/2 teaspoon red pepper flakes 1 tsp Italian seasoning 1/2 cup or 3/4 cup small pasta