Warm up your night with this delightful Zuppa di Tacchino e Pasta, packed with wholesome flavors and quick to prepare!

1

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat.

2

Add 1 chopped onion, 1 chopped carrot, and 2 stalks of chopped celery to the pot. Sauté these vegetables for about 5 minutes, or until they start to soften.

3

Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes, until fragrant.

4

Add 1 pound of ground turkey to the pot and cook until browned, about 5-7 minutes.

5

Pour in 6 cups of chicken broth and bring the mixture to a boil.

6

Once boiling, add 2 cups of pasta and reduce the heat to medium-low. Cook for about 10 minutes, or until the pasta is tender.

7

Season the soup with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well.

8

Finally, add 1 tablespoon of chopped parsley for fresh flavor before serving.

4 servings

• Add a squeeze of lemon juice for a fresh zing.
• Stir in some kale or spinach for added greens.
• Top with grated Parmesan cheese just before serving for a cheesy finish.

• Use leftover turkey for an even quicker meal.
• If you like spicy, consider adding a pinch of red pepper flakes.
• Let the soup sit for a few minutes before serving; it allows the flavors to meld beautifully.

• fats: 10g
• fiber: 3g
• protein: 25g
• calories: 350
• carbohydrates: 40g

This soup is a hearty and nutritious option, with a good balance of protein and carbohydrates, making it a filling choice for dinner.

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