Description
This Italian Ground Turkey Soup is a hearty, comforting dish combining lean ground turkey, cauliflower gnocchi, and fresh vegetables in a flavorful broth. Enhanced with Italian seasoning, garlic, and Calabrian peppers, it’s a delicious, quick, and nutritious meal perfect for any day of the week.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Extra Lean Ground Turkey
- 1 teaspoon Kosher Salt
- 4 cloves Garlic, crushed or minced
- 2 teaspoons Italian Seasoning
- 1-2 Tablespoons Calabrian Peppers
- 3 cups Low Sodium Chicken Broth
- 1 package Frozen Cauliflower Gnocchi
- 1 1/3 cup (175g) Frozen Green Peas
Cheese and Dairy
- 4 oz Parmigiano Reggiano or Parmesan, freshly grated
- 15 oz Low Fat Ricotta Cheese
- 1/4 cup Milk
Additional Flavors
- Zest and Juice of 1 Lemon
- 1/2 tsp Black Pepper
Instructions
- Heat the Pot: Warm a Dutch oven or heavy-bottomed pot over medium heat and add the olive oil. Ensure the oil is hot before proceeding.
- Brown the Turkey: Place the ground turkey in the pot and brown one side for 3-4 minutes before breaking it apart with a spatula to cook it thoroughly.
- Add Seasonings: Mix in the kosher salt, crushed garlic, Italian seasoning, and Calabrian peppers. Cook for about one minute until the garlic is fragrant, stirring frequently to combine flavors.
- Add Broth and Boil: Pour in the low sodium chicken broth and bring the mixture to a boil.
- Cook Gnocchi: Add the frozen cauliflower gnocchi to the boiling broth and cook for 5 minutes until tender.
- Add Peas: Stir in the frozen green peas and cook for an additional 2 minutes to heat through.
- Mix Cheese and Ricotta Sauce: Turn off the heat and stir in the freshly grated Parmigiano Reggiano. In a separate bowl, combine the low-fat ricotta cheese, milk, lemon zest, lemon juice, and black pepper to make the ricotta sauce, then fold it gently into the soup.
- Serve: Adjust salt to taste. Serve immediately garnished with extra grated cheese and fresh parsley or basil if desired. Alternatively, keep the soup simmering over low heat until ready to serve.
Notes
- You can adjust the amount of Calabrian peppers based on your heat preference.
- Using cauliflower gnocchi keeps the soup lower in carbs compared to traditional gnocchi.
- The ricotta sauce adds creaminess without the need for heavy cream.
- Fresh herbs like parsley or basil make a great garnish for added freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
