This delicious Ground Turkey Pasta Soup has an awesome texture and is very flavorful. It is gluten-free and loaded with ground turkey, celery, carrots and yellow peppers.
Welcome to my soup week! Today I’m sharing with you my second soup of the week, which is actually an update from my favorite soup recipe: Pasta Soup with Sweet Potato and Peas. The first time I made this, I didn’t have ground turkey in my fridge and for this reason, I made it with the protein I had on hand.
Today I made a few modifications to the soup. First, I didn’t add sweet potato to this version. Of course, if you want you can add them, but this time I really want to make the ground turkey as the main ingredient of this soup. And second, I changed the vegetable broth I used before. This one is great because it is organic and low in sodium. I also love the thickness of it and am very satisfied with the nutrition and flavor. I suggest you cook with a very good quality broth because it makes all the difference in soups, stews, and beans.
What I didn’t change was the pasta. I love this pasta because, although it is gluten-free, it doesn’t get mushy and soggy like so many rice pastas in the market. Of course, you should cook according to the package instructions to be al dente. It cooks like a regular pasta. I found the texture to be very good. However, I have to say it doesn’t taste exactly like wheat, but it is very close. So, I hope you give this delicious and comforting Ground Turkey Pasta Soup a try today. Have fun and enjoy cooking healthy meals today, friend 😉
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If you’re like me and love ground turkey, you should try my Chicken Noodle Soup, Ground Turkey White Bean Kale Soup or Easy Ground Turkey Stuffed Peppers!
Thanks a lot for reading. Want to browse all of my healthy recipe posts? Follow my Primavera Kitchen Board on Pinterest and Soups and Stews Pinterest Board where you can find recipes like my Spinach Sweet Potato Soup. You can also check out this 30 Healthy Soup Recipes post!
Ground Turkey Pasta Soup
- 2 tablespoons extra virgin oil
- ½ lb grass-fed extra-lean ground turkey
- ¾ cup yellow onion diced
- 3 cloves garlic minced
- 1/2 cup yellow pepper diced
- 1 cup carrot diced
- 1 cup celery diced
- 5 cups vegetable broth
- 1 cup brown rice pasta
- Pinch cayenne pepper
- Salt and pepper
- 1 tbsp fresh Italian parsley chopped
- In a large pot over high heat, add olive oil. When the pan and the oil are hot, turn the heat down to medium.
- Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes or so.
- Add onions, celery, yellow peppers, and carrots.
- Cook until onions are golden brown.
- Add broth, cayenne pepper, salt, and pepper. Bring it to a boil.
- Add the brown rice pasta. Cover and cook according to the package instructions.
- Taste and add any extra seasonings, if necessary. Serve topped with fresh parsley.
- Make sure to cut your vegetables all the same size. You can also buy pre-cut frozen veggies to save time.
- If you're worried about salt, you can use low sodium vegetable broth and season to taste.
- Feel free to swap the yellow bell peppers for another coloured bell pepper. Green is much less sweet though.
- To store: Store leftover ground turkey pasta soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes. The texture of the pasta may change when frozen and thawed.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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