“Here's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes. ” - by Liana
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring a large pot of salted water to a boil. Stir in the pasta, and return to a boil. Boil, stirring occasionally, until cooked through but still firm to the bite, about 12-15 minutes. Drain well.
- Heat olive oil in a large soup pot; add turkey, onion, and garlic. Cook over medium heat until meat browns and onion is soft, about 5 minutes. Stir in sage and rosemary and cook for about 1 minute, do not allow herbs to brown. Pour the broth and water into the pot along with the garbanzo beans and tomato paste. Bring to a boil and add kale. Simmer until kale softens, about 5 minutes. Season soup with salt and pepper.
- To serve, place a serving of cooked pasta in the bottom of a soup bowl and ladle hot soup over.
Nutrition
Amount Per Serving (8 total)
- Calories
- 374 cal
- 19%
- Fat
- 7.7 g
- 12%
- Carbs
- 56.8 g
- 18%
Based on a 2,000 calorie diet
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Reviews (47)
Rate This Recipe
"The flavour is good, but whoa nelly, the pasta pushes the soup over the edge (in terms of heartiness)! I would use less pasta or perhaps none at all. I also threw in some chopped cilantro and a few tb..." See moresp of cooked lentils that I had left over from another dish."
jannllww
"Delicious, esp. with the fresh herbs. Instead of the pasta I added cooked quinoa for a little extra protein and whole grain nutrition - excellent...." See more"
KymInNM
"This is a delicious soup that's comforting on a chilly night and super easy to prepare. I used leftover T-giving turkey, veg broth (it's what I always have on hand), and leftover pumpkin puree instead..." See more of tomato paste (I thought it would go better with the rosemary and sage). I also omitted the pasta. The only thing I'd change in the future is to add more kale. This will be my go-to turkey soup recipe during the holidays!"
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