A Southern twist on Italian Wedding Soup that will keep you warm and satisfied during the cold winter months.
My version is healthy, quick, and easy!
First - we’re not making meatballs. They’re going to get all jumbled up in the soup anyway, so we’re just going to throw it all in there. One pot wonder!
This soup is veggie forward – mirepoix + kale – and hearty with plenty of lean ground turkey. Can’t forget the teeny tiny pasta (‘acini de pepe’ is fun to say) and shaved parmesan to make this the tastiest soup of the season.
You will need:
1-2 tablespoons olive oil
1 cup chopped yellow onion (about 1/2 large onion)
1 cup diced carrots (about 3 large carrots)
3 stalks celery, chopped
Salt and pepper to taste
2 garlic cloves, minced
2 lbs ground turkey
1 Tbsp Worcestershire sauce
1/4 cup jarred basil pesto
10 cups + 4 cups low sodium chicken stock or broth
3/4 cup uncooked acini de pepe pasta – you can also use ditalini or orzo
8 cups chopped kale (6 large handfuls)
Shaved Parmesan cheese, for serving
Directions:
Heat olive oil in an extra large stockpot. Add onion, carrots, and celery, and cook until translucent and fragrant, about 6-8 minutes. Add garlic, turkey, Worcestershire sauce, salt, and pepper. Cook until turkey is browned, and add pesto and pasta. Stir, then add 10 cups of chicken stock. Bring to a boil, then add kale. Simmer until pasta is done and kale is wilted, about 10 minutes. Serve with shaved parmesan cheese.
*Note that the pasta will continue to absorb liquid, and more water or broth may need to be added for leftovers.
Make it vegetarian/vegan: substitute 2 cans of white beans (like navy or cannellini) for the turkey and veggie stock for the chicken stock. Choose vegan pesto (without cheese) and omit the parmesan cheese.
Enjoy! X
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