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Ground Turkey Soup

Shayla Greveni
This ground turkey soup is filled with mirepoix, chickpea penne, great northern beans, and baby kale. This tastes best when you're sick!
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Prep Time 15 mins
Cook Time 30 mins
Simmer Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 3 servings
Calories 349 kcal

Ingredients
  

  • 6 oz Chickpea Penne Pasta
  • 6 oz Ground Turkey
  • 3 cups Chicken Broth
  • 2/4 cup Mirepoix
  • 1 cup Baby Kale
  • 2/3 cup Great Northern Beans
  • 1 tbsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Onion Powder
  • 2 tsp Herbs de Provence
  • 1/2 tsp Black Pepper
  • 1 tsp 21 Seasoning Salute
  • Avocado Oil, for spraying

Instructions
 

  • Start by boiling the chickpea penne according to instructions. Drain and set aside. Rinse the pasta and keep it inside of the pot. Remove the pasta from the heat and set aside to cool. Do not add any oil to the pasta. 
  • Cook the can of great northern beans according to instructions.
  • Heat a non-stick skillet over medium/high heat and spray with avocado oil. Add in ground turkey and break up the meat. Season with salt, herbs, black pepper, and garlic powder. Stir occasionally and allow to mix. 
  • Into the pot with the penne, add in 3 cups of chicken broth, mirepoix, baby kale, great northern beans, and ground turkey. Stir the soup. Add in 1 tsp of 21 seasoning salute. 
  • Reduce the heat to low and allow to simmer for 15 minutes. 
  • Serve hot and season with more 21 seasoning salute if desired. 

Notes

Keyword Baby Kale, Chickpea Pasta, Great Northern Beans, ground turkey, Mirepoix, Penne, Soup