Ibotta knows recipes are meant to be shared. Get cash back and create memories with the whole family. Check out this Italian Turkey and Vegetable Soup recipe! It serves 8-10 people and can be made vegan, vegetarian, and/or gluten-free.
Ingredients:
- 3 tablespoons olive oil
- 1 ½ tablespoons minced garlic (4 cloves)
- 1 small to medium yellow onion, chopped
- Fresh or frozen vegetables of choice, diced
- Recommended:
- Celery, 3 stalks
- Carrots, 2 small to medium
- Zucchini, 1 small to medium
- Chopped cabbage, 2-3 cups (optional)
- 1 teaspoon oregano
- 1 can Italian plum tomatoes in puree, chopped
- 15 oz. can of cannellini beans, drained and rinsed
- 1 lb. ground turkey or plant-based meat
- 6 to 8 cups bone broth, chicken stock, or vegetable stock
- 1-2 cups of small pasta, such as penne
- Salt and pepper to taste
Directions:
STEP 1:
Heat 3 tablespoons of olive oil in a large pot. While the oil is warming up, chop up the garlic and vegetables.
STEP 2:
Add the garlic and onions to the pot. Stir occasionally until the onions are translucent and add the rest of the vegetables to the pot. Cook for 8 to 10 minutes until the vegetables begin to soften and cook through.
*If you are using frozen vegetables, make sure that the vegetables are thoroughly warmed through before moving on.
STEP 3:
Add the ground turkey or plant-based meat and season with salt, pepper, and oregano. Stir occasionally on medium heat and cook until the meat is browned, about 10 minutes.
STEP 4:
Add the tomatoes and broth and bring to a boil, making sure to break up the tomatoes.
STEP 5:
Add the dried pasta and cook according to the package instructions.
STEP 6:
Add the canned beans and cabbage and turn the heat down to low and let the soup simmer for 15-20 minutes. If too much liquid evaporates, feel free to add water or broth as needed.
STEP 7:
Taste and add any additional seasonings if necessary.
*Pro-tip: serve this soup with a warm biscuit on the side!
Don’t forget to check the Ibotta app to earn cash back on ingredients!