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Photo Credit: Elizabeth Newman

Tuscan Turkey Soup

by Giadzy
★★★★★
★★★★★
(6 reviews)
Prep Time
20 minutes
Cook Time
50 minutes
Serves
6-8
Photo Credit: Elizabeth Newman

Tuscan Turkey Soup

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It’s always a delight when something this healthy and nutrient-packed is as completely luscious as this soup. The secrets? Blending cannellini beans with chicken stock and adding the puree directly to the soup gives it a velvety, creamy texture without needing to add any dairy. Secret number two is all in the Parmigiano rind: it gives the entire soup a rich, savory and umami flavor that will have you saving Parm rinds for every soup you ever make.

Tuscan Turkey Soup

Watch Giada make this soup below!

star

Tuscan Turkey Soup 

Rated 5.0 stars by 1 users

Category

Soup

Prep Time

20 minutes

Cook Time

50 minutes

Author:

Giadzy

Ingredients

Instructions

  1. Add 1 ½ cups drained cannellini beans, ½ cup of chicken broth, and ½ teaspoon salt to a high powdered blender. Cover and blend until completely smooth, about 20 seconds. Set aside.
  2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and the ground turkey to the pot. Season the turkey with the chili powder and 1 teaspoon of salt. Use a wooden spoon to break the meat up into bite-size pieces. Cook, stirring occasionally, until the turkey is evenly browned and cooked through, about 7 minutes. Turn the heat off and use a slotted spoon to remove the cooked turkey to a plate. Set aside.
  3. Return the dutch oven to medium-high heat. Add the remaining 2 tablespoons of olive oil to the pot along with the onion, carrot, celery, fennel, 1 teaspoon salt, and red pepper flakes. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. Add the garlic and thyme and cook until just fragrant, about 1 minute. Add the reserved bean mixture, remaining chicken broth, cherry tomatoes, parmesan rind, and bay leaf and bring to a boil. Once the soup is boiling, turn the heat down to low, cover and simmer for 10 minutes, until the vegetables are soft and the flavors have melded.
  4. Turn the heat up to medium and add the cooked turkey, remaining beans, butternut squash and kale to the pot and simmer, uncovered, until the squash and the kale are tender, about 15-20 minutes. Remove the parmesan rind and bay leaf, and add 1 teaspoon salt and mix until combined. Add more salt, if needed, to taste. Ladle into bowls and garnish with grated parmesan cheese.
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6 reviews & comments

  • Author's avatar image
    Bonnie - Feb 12
    ★★★★★
    ★★★★★

    This is such a great soup! Made exactly as directed. So healthy and very comforting. My family loved it! Love all your recipes! Thanks Giada!

  • Author's avatar image
    Catherine - Jan 31
    ★★★★★
    ★★★★★

    5 stars. Made as directed and was absolutely delicious! Will be adding to my rotation of Fall/Winter soups 😋

  • Author's avatar image
    Elaina - Jan 24
    ★★★★★
    ★★★★★

    Just made this soup but since I didn’t have the ground turkey, I had chicken breast which I grounded and substituted it and the soup was delicious. My husband absolutely loved it, I will be making it again.

  • Author's avatar image
    Dianna - Jan 10
    ★★★★★
    ★★★★★

    Absolutely delicious & makes you feel good since it is packed full of healthy ingredients!!

  • Author's avatar image
    Michelle - Jan 10
    ★★★★★
    ★★★★★

    Yummy! Thank you Giada for continuing to help me make delicious meals for my family. My husband just kept saying Mmmm, mmmm, mmmm!

  • Author's avatar image
    Jill - Jan 08
    ★★★★★
    ★★★★★

    Tried to leave 5 stars but wouldn’t let me. Just wanted to pop in and say a BIG Thank You Giada for this wonderfully beautiful and yes, Luscious soup. I made this last night with rave reviews from my hubby. It is truly yummy, healthy comfort food at its best. Giada we live in Scottsdale and are just crazy exited to experience your new restaurant. Many thanks again and sending pre getwell wishes for your impending surgery.

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