Description
This One Pot Turkey Tuscan Soup is a hearty, flavorful meal featuring Tuscan-style turkey, fire-roasted tomatoes, tender rotini pasta, and fresh spinach all simmered in a savory chicken broth. Finished with balsamic vinegar, shredded parmesan, and fresh basil, this soup offers a comforting Italian-inspired dish that’s easy to prepare and perfect for any day of the week.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 Shady Brook Farms Tuscan-Style Tomato Garlic Basil Turkey Skillet Kit
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 2 cups gluten-free rotini pasta
- 1 (32 ounce) box chicken broth
- 1/2 teaspoon ground black pepper
- 2 cups baby spinach
- 2 tablespoons balsamic vinegar
- 1/3 cup shredded parmesan cheese, plus more for finishing
- Salt to taste
- Fresh basil for finishing
Instructions
- Cook the Turkey: Heat olive oil in a large deep-sided saucepan over medium-high heat. When the oil is hot, add the turkey cutlets from the skillet kit and cook for 3-4 minutes on each side until cooked through. Remove the turkey from the pan and let it rest for 5 minutes on a cutting board to retain juices.
- Prepare the Soup Base: Slice the rested turkey into thin strips, then cut the strips in half. Return the turkey to the skillet along with the skillet sauce packet, fire-roasted diced tomatoes, and rotini pasta. Stir everything together to combine.
- Add Broth and Seasoning: Pour in the chicken broth and add the ground black pepper. Stir gently to mix all ingredients evenly throughout the pan.
- Cook the Pasta: Cover the saucepan and cook for 8-10 minutes, or until the pasta is al dente. Keep an eye to ensure pasta does not overcook, stirring occasionally if needed.
- Finish the Soup: Remove the pot from heat and immediately stir in the baby spinach, balsamic vinegar, and shredded parmesan cheese. Allow the soup to sit for 5 minutes so the spinach wilts and the flavors meld together.
- Adjust Seasoning and Serve: Taste the soup and add salt as needed, depending on the sodium content in your chicken broth. Serve the soup in bowls and garnish with extra shredded parmesan cheese and fresh basil leaves for a burst of freshness.
Notes
- Using gluten-free rotini makes this soup suitable for gluten-sensitive diets.
- If you prefer a spicier soup, add a pinch of red pepper flakes with the black pepper.
- You can substitute fresh diced tomatoes if fire-roasted canned tomatoes are unavailable.
- Leftover soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian