Turkey Escarole Soup
- 1-1/2 lb ground turkey
- 2 tsp olive oil
- 1 onion, chopped
- 2 zucchini, chopped
- 8 oz mushrooms, sliced
- 1 tsp red pepper flakes, or to taste
- 2 tsp dried thyme leaf
- 1/2 tsp black pepper
- 1 large head escarole, washed, roughly chopped
- 6 oz ground or chopped canned tomato, or fresh tomato
- 4 cups chicken broth (low-sodium storebought, or homemade)
- 1 cup water, if needed to cover
- 1/4 cup small pasta
- Rind of Parmigiano-Reggiano cheese (the secret ingredient) -- any size you have
- Produce
- Escarole (1 large head)
- Mushrooms (8 oz)
- Onion (1)
- Thyme, dried leaf (2 tsp)
- Tomato, ground or chopped canned (6 oz)
- Zucchini (2)
- Meat
- Ground turkey (1 1/2 lb)
- Canned Goods
- Chicken broth (4 cups)
- Cooking & Baking
- Black pepper (1/2 tsp)
- Olive oil (2 tsp)
- Red pepper flakes (1 tsp)
- Pasta & Grains
- Pasta, small (1/4 cup)
- Drinks
- Water (1 cup)
- Dairy
- Of parmigiano-reggiano cheese, Rind (1)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published December 6, 2012 (2 months ago).
20 people saved this recipe.
