Wednesday, March 6, 2013

Spicy Tomato & Turkey Soup with Stelline

With a mid-March snow storm forecasted for Wednesday/Thursday in the mid-east, soup seemed like the perfect dinner choice.  

I used Target store brand marinara sauce for the soup and, although I'd never tried it before, it worked just fine.  For the pasta, I used Stelline.  You can hardly see the tiny star-shaped pasta in my picture, but I swear there's pasta in there! We had half a box in the pantry (not sure where it came from though!), but even with doubling the pasta quantity, we're still left with about a cup left.  Luckily this soup was so good, it'll likely make it's way into the dinner rotation again soon.

Spicy Tomato & Turkey Soup with Stelline
Adapted from Iowa Girl Eats
Serves 4-6
Time: 30 minutes

1 teaspoon extra virgin olive oil
10 baby carrots, chopped
1/2 onion, chopped
2 cloves garlic, minced
1lb ground turkey breast
salt & pepper
1 jar marinara sauce (23-28oz)
5 cups chicken broth
1 can cannellini beans, drained & rinsed
1 teaspoon red chili pepper flakes
1/2 teaspoon Italian seasoning
1 cup Stelline, or other small pasta

1. Heat oil over medium heat in a large soup pot. Add in carrots, onion, garlic and turkey breast, and season with salt & pepper. Cook until turkey is no longer pink, breaking it up as it cooks.

2. Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Cover and bring to a boil.

3. Once broth is boiling, add in pasta and simmer soup for 10 minutes, or until pasta is tender. Add more salt & pepper if necessary, and ladle into bowls to serve.

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