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Easy Italian Turkey Burger Soup Recipe

Easy Italian Turkey Burger Soup

A hearty Italian-style soup made with lean ground turkey, vegetables, tomatoes, potatoes, cannellini beans, pasta, spinach, and Parmesan. It serves six and comes together in about 50–55 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 pound lean ground turkey
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1 tablespoon tomato paste
  • 1 14½-ounce can diced tomatoes, preferably fire-roasted or Italian-seasoned
  • 6 cups low-sodium chicken broth or turkey broth
  • 1 medium russet or Yukon Gold potato, peeled and cut into ½-inch cubes
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 cup small pasta, such as ditalini or small shells
  • 2 cups baby spinach, roughly chopped
Finishing Ingredients
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon grated Parmesan, plus more for serving
  • 1–2 teaspoons lemon juice or red-wine vinegar, optional

Method
 

Step-by-Step
  1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  2. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the garlic and cook for 30 seconds, stirring so it becomes fragrant without browning.
  4. Add the ground turkey, ½ teaspoon of the kosher salt, and the black pepper. Break the turkey into small pieces and cook for 5–7 minutes, until no longer pink.
  5. Stir in the Italian seasoning and tomato paste. Cook for 1 minute so the paste lightly caramelizes and coats the turkey and vegetables.
  6. Add the diced tomatoes, broth, potatoes, cannellini beans, and remaining ½ teaspoon salt. Bring the soup to a boil.
  7. Reduce the heat to a steady simmer, cover the pot partially, and cook for 12–15 minutes, or until the potatoes are nearly tender.
  8. Stir in the pasta and cook according to the package directions, usually 7–10 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.
  9. Add the spinach and cook for 1–2 minutes, just until it wilts into the hot broth.
  10. Stir in the parsley, Parmesan, and optional lemon juice or red-wine vinegar. Taste and adjust the salt and pepper.
  11. Ladle the soup into bowls and serve hot with additional Parmesan and crusty Italian bread.

Notes

For make-ahead storage, cook the pasta separately and add it to individual bowls so it does not continue absorbing broth and become soft. Refrigerate leftover soup promptly and reheat gently on the stovetop, adding a splash of broth if needed.