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overhead shot of two white bowls placed diagonally with ground turkey soup with vegetables and pasta placed on a white marble background. There is a spoon in the bowl in the center of the image and there is fresh thyme scattered around the scene. In the top right of the image there is a beige colored cloth napkin

Hearty Ground Turkey Soup with Vegetables (AIP, paleo, GF)


  • Author: Nicole @healmedelicious
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This quick and easy Hearty Ground Turkey Soup with Vegetables is divine. It’s AIP, paleo and gluten free and can be made stovetop or in the Instant Pot or crockpot.


Scale

Ingredients

  • 2 TBSP olive oil
  • 1 large yellow onion, sliced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 3 cloves garlic, sliced
  • 1 large bulb fennel, thinly sliced
  • 1 lb ground turkey
  • 1.5 tsp sea salt (plus more to taste)
  • 2 tsp fresh or dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/2 cup nomato sauce 
  • 1/4 cup fresh basil, chopped
  • 3 cups sodium free chicken bone broth or stock
  • 2 cups water
  • 46 cups spinach or kale
  • 4 oz grain-free AIP pasta*

Instructions

  1. To a large stockpot, slow cooker or Instant Pot, add olive oil and heat on medium heat or on sauté function.
  2. Add onions, celery, carrot and garlic and sauté until the onions turn translucent.
  3. Next, add thinly sliced fennel and continue stirring until the fennel begins to cook down.
  4. Add ground turkey to the pot along with sea salt, thyme, oregano and rosemary and cook until turkey is no longer pink.
  5. Finally, add nomato sauce, chicken broth, water and fresh basil and allow to come to a boil.
  6. Reduce heat to low-medium and cook 25-30 minutes. Add spinach and stir until wilted.
  7. If using pasta, return soup to a boil. Add pasta and cook until pasta is al dente. Taste for salt and adjust as necessary.

InstantPot method: Follow Steps 1- 5. Next, put the lid on and set the valve to seal. Set the Instant Pot to high pressure for 12 minutes. When done, let the pressure release naturally for 5 minutes. Next, flip the valve to quick release the remaining steam. Add spinach and stir until it wilts into the soup. If using pasta, return Instant Pot to sauté function and bring the soup to a boil. Add pasta and cook until al dente. Taste for salt and adjust as necessary. Serve immediately.

Slow cooker method: Follow steps 1-5. Next, cover and cook on low for 5-6 hours. Once done, add spinach and stir until it wilts into the soup. If using pasta, return slow cooker to sauté function and bring soup to a boil. Add pasta and cook until al dente. Taste for salt and adjust as necessary. Serve immediately.


Notes

*This soup freezes well – without the pasta! Grain-free pasta tends to get pretty soggy, so if you don’t intend to eat all 4 portions at once,  I recommend only adding as much pasta to the soup as you intend to eat in one serving. Alternatively, you can cook the pasta separately and add to each serving of soup!

 

  • Category: Soups
  • Method: Stovetop, Instant Pot, Slow Cooker
  • Cuisine: Italian

Keywords: aip, paleo, soup, whole30, ground turkey recipes, ground turkey soup, italian soup, fennel, spinach, vegetable soup