Description
This quick and easy Hearty Ground Turkey Soup with Vegetables is divine. It’s AIP, paleo, and gluten free, and can be made on the stovetop, in the Instant Pot, or in a slow cooker.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 1 cup celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, sliced
- 1 large bulb fennel, thinly sliced
- 1 lb ground turkey
- 1.5 tsp sea salt (plus more to taste)
- 2 tsp fresh or dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ cup nomato sauce
- ¼ cup fresh basil, chopped
- 3 cups sodium-free chicken bone broth or stock
- 2 cups water
- 4–6 cups spinach or kale
- 4 oz grain-free AIP pasta (optional)
Instructions
1. To a large stockpot, slow cooker, or Instant Pot, add olive oil and heat on medium heat or on the sauté function.
2. Add onions, celery, carrots, and garlic. Sauté until the onions turn translucent.
3. Add the thinly sliced fennel and continue stirring until it begins to cook down.
4. Add ground turkey, sea salt, thyme, rosemary, and oregano. Cook until turkey is no longer pink.
5. Add nomato sauce, chicken broth, water, and fresh basil. Bring to a boil.
6. Reduce heat to low-medium and simmer for 25–30 minutes.
7. Add spinach or kale and stir until wilted.
8. If using pasta, bring the soup back to a boil, add the pasta, and cook until al dente. Taste and adjust salt as needed.
9. For Instant Pot: Follow steps 1–5. Secure lid and set valve to seal. Cook on high pressure for 12 minutes. Let pressure release naturally for 5 minutes, then quick release remaining steam. Add spinach and stir. If using pasta, switch to sauté, bring to boil, and cook pasta until al dente. Adjust salt to taste.
10. For Slow Cooker: Follow steps 1–5. Cover and cook on low for 5–6 hours. Add spinach and stir. If using pasta, bring soup to a boil on sauté and cook pasta until al dente. Adjust salt to taste. Serve immediately.
Notes
This soup freezes well—without the pasta! Grain-free pasta tends to get soggy, so only add as much pasta as you’ll eat in one sitting.
Alternatively, cook pasta separately and add to each individual serving of soup.
Great for batch cooking and meal prep. Store leftovers in an airtight container in the refrigerator for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop, Instant Pot, Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 288