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!

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Tuscan Turkey Soup 

Rated 5.0 stars by 1 users

Category

Soup

Servings

6

Prep Time

20 minutes

Cook Time

50 minutes

Ingredients

  • 2 cans cannellini beans, rinsed and drained, divided 
  • 6 cups low sodium chicken broth, divided  
  • 3 tablespoons extra virgin olive oil, divided 
  • 1 pound ground turkey
  • 1 teaspoon chili powder 
  • ½ teaspoon red pepper flakes 
  • 1 small yellow onion, diced 
  • 1 large carrot, peeled and diced 
  • 2 celery stalks, diced 
  • 1 small bulb fennel, trimmed and diced
  • 2 cloves garlic, grated 
  • 2 teaspoons fresh thyme leaves
  • 1 14-ounce can cherry tomatoes
  • 1 2-3 ounce piece Parmigiano Reggiano rind
  • 1 bay leaf 
  • 2 cups cubed butternut squash 
  • 1 bunch tuscan kale, ribs removed, roughly chopped 
  • Freshly grated parmesan cheese, for garnish 
  • 2 ½ teaspoons kosher salt, plus more to taste, if needed

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.
gluten free
nut free
Italian Riviera Extra Virgin Olive Oil

Italian Riviera Extra Virgin Olive Oil

from $33.00
Whole Unpeeled Red Datterini Tomatoes

Whole Unpeeled Red Datterini Tomatoes

from $7.50