Description
This hearty Turkey Noodle Soup is a comforting and nutritious meal perfect for chilly days or when you need a wholesome dish. Featuring tender turkey pieces, fresh vegetables, and tender egg noodles simmered in a flavorful broth enriched with Italian herbs and diced tomatoes, this soup combines delicious taste with wholesome ingredients for a family-friendly dish.
Ingredients
Scale
Vegetables & Aromatics
- ½ cup chopped onions
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 cloves garlic, minced
- ½ (10-oz) package frozen spinach, thawed and squeezed
Liquids & Broth
- 1 (14-oz) can Italian diced tomatoes, undrained
- 2 (32-oz) cartons turkey broth
Protein
- 8 oz chopped turkey meat, bite-size pieces
Seasonings & Oils
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp Italian seasoning
- ¾ tsp salt (or to taste)
- ½ tsp pepper (or to taste)
Pasta
- 1½ cups medium egg noodles
Instructions
- Sauté Vegetables: Heat olive oil in a Dutch oven over medium-high heat. Add chopped onions, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes, stirring occasionally to prevent sticking.
- Add Aromatics and Tomato Paste: Stir in the tomato paste, minced garlic, Italian seasoning, and dried basil. Cook for 1 minute until fragrant, ensuring the tomato paste is well incorporated.
- Add Liquids and Meat: Pour in the diced tomatoes with their juice and turkey broth. Add the chopped turkey meat and thawed spinach. Season with salt and pepper. Bring the mixture to a boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes to allow flavors to meld and turkey to heat through.
- Cook Noodles: Add the medium egg noodles to the simmering soup. Continue cooking for an additional 15 minutes or until the noodles are tender and cooked through.
Notes
- Adjust salt and pepper according to your taste preferences.
- For a richer flavor, use homemade turkey broth if available.
- You can substitute spinach with kale or another leafy green of your choice.
- Ensure the frozen spinach is properly thawed and squeezed to remove excess water to avoid a watery soup.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
