3 Easy Weekday Dinner Recipes (Part 3)
This one-pot wonder has all the flavor of Italian Wedding Soup with twice the crowd-pleasing veggies and a fraction of the prep. Rather than rolling individual meatballs, seasoned turkey is simply crumbled straight into the bubbling broth. Same taste, less time – perfect for a rustic weeknight meal. I slice the veggies into quick, pretty half-moons. And if you’re using a store bought chicken stock, I love Better Than Bouillon’s Reduced Sodium variety, but any controlled sodium stock or broth will work.
- 2 Tbsp olive oil
- 1 medium onion, sliced
- 2 small potatoes, sliced
- 2 carrots, sliced
- 1 zucchini, sliced
- 2 cups (packed) baby spinach, washed
- 2 springs fresh thyme
- 1 tsp fennel seed
- 1 tsp garlic power
- 1 tsp onion powder
- 1 tsp red chili flakes (or to taste)
- 1 tsp salt + extra for seasoning veggies
- ½ tsp pepper + extra for seasoning veggies
- ½ tsp smoked paprika
- 1 1/3 lbs lean ground turkey
- 8 cups chicken stock (see note)
- 4 oz. dry farfalle pasta
- Heat olive oil over med-high heat in a large Dutch oven or stockpot. Add sliced onion, potatoes, carrots and thyme (along with a dash of salt and pepper) and sauté until onion becomes fragrant and begins to brown, about 5 minutes.
- Add chicken stock and deglaze pan, scraping up brown bits. Increase heat and bring to boil.
- While mixture is coming to a boil, mix together fennel seed, garlic powder, onion powder, chili flakes, salt, pepper and paprika in a large bowl. Add turkey and toss to combine with a fork.
- When soup begins to boil, crumble turkey mixture into hot broth, about a 1/3 at a time. Stir gently – the idea is to avoid breaking the turkey up too much. Return soup to a boil and add pasta; then cover and reduce to a simmer for 10 minutes, or until pasta is al dente.
- Stir in zucchini and spinach; simmer for 5 minutes. Remove thyme sprig and serve with good crusty bread or garlicky croutons.
What do you think of this recipe? Let us know in the comments below.
Emily Stoffel lives in the San Francisco Bay Area with her husband, Chris, and their three bikes. In addition to attempted kitchen wizardry, her passions include renewable fuel marketing, chatting with Mama and planning elaborate vacations that sometimes work out. Follow Emily’s (nearly) daily adventures in food, love and life at www.ThePigandQuill.com, on Facebook at facebook.com/ThePigandQuill and on Twitter: @ThePigandQuill.