Tuscan Turkey Vegetable Soup



Happy New Year!  I hope you had a wonderful holiday shared with family and friends.  It’s hard to believe another year has come and gone.  With each new year many of us turn to resolutions only to be forgotten within weeks of making them.  Mine is always pretty much the same – stay healthy and fit by eating well, exercising and enjoying life to the fullest.

If we make a conscious effort, our goals truly are not difficult to maintain.  Most of all be happy – laugh a lot and share life with those you love and care about.  Be kind and treat others as you would like them to treat you.

I’m looking forward to the 2013 especially since 2012 didn’t end too well for me.  I literally spent from December 23rd through today in bed and still not 100%.  First with food poisoning then later turning into bronchitis.  I’ve not been a happy camper and still weak and sluggish.  Hopefully by the weekend I’ll be up and about like normal.

Fortunately the recipe I’m sharing with you today is one I made just before Christmas.  It’s delicious and hearty, and perfect for the cold weather we’re having here in the Midwest.  I think you’ll like it.  Serve with some warm crostini or loaf of Tuscan bread and you’ve got a comforting meal to warm and nourish you.

Gather up your ingredients today for a simple yet hearty dinner tonight.  Here’s the recipe……..

Tuscan Turkey Vegetable Soup


1 pound ground turkey breast


2 cups onions, diced

1 cup celery, sliced into 1/4 inch pieces

1 cup carrots, diced

8 oz. mushrooms, sliced (I used button mushrooms)
1-2 cloves garlic, minced

32 oz. low sodium chicken broth

15 oz. can tomato sauce

15 oz. can diced tomatoes with basil, garlic and oregano
1 cup dry whole grain penne pasta

2 cups fresh spinach, packed

1/4-1/2 cup Parmigiano-Reggiano cheese

Non-Stick Spray



  1. Spray a large stock pot with non-stick spray and cook ground turkey breast breaking up pieces and stirring until cooked and no longer pink.
  2. Add Mirepoix and cook 5 minutes, stirring occasionally.  Add mushrooms and garlic and cook until vegetables are tender, about 3 additional minutes.
  3. Add broth, tomato sauce and diced tomatoes with their juices; heat to boiling.  Stir in dry pasta; reduce heat and simmer until pasta is al dente, about 9-10 minutes (see box for directions).
  4. Add spinach and stir until wilted.
  5. Ladle soup into bowls and sprinkle Parmigiano-Reggiano over top. Serve with crostini or loaf of Tuscan bread.