Skip to main content

Recipe of the Week 10/23: Ground Turkey Soup


Yields 8 Servings 


2 tbsp Olive oil 

1 lb Ground turkey 

1 medium Yellow onion (diced) 

1 large Bell pepper (diced) 

3 cloves Garlic (minced) 

1 tsp Italian seasoning 

1/2 tsp Sea salt 

1/4 tsp Black pepper 

1 14.5-oz can Fire roasted diced tomatoes (with liquid) 

1 15.5-oz can Chickpeas (drained and rinsed) 

5 cups Chicken broth, reduced sodium 

1 medium Bay leaf 

Fresh parsley (optional, for garnish) 


Heat the olive oil in a skillet over medium-high heat. Add ground turkey and cook for 5-8 minutes, until no longer pink. 

Stir in the onions, bell peppers, garlic, Italian seasoning, salt, and black pepper. Saute for 5 minutes, until the onions and peppers start to soften. 

Pour in fire-roasted tomatoes, chickpeas, and chicken broth. Add the bay leaf. 

Bring to boil, cover, and reduce heat to a simmer. Cook for 10-15 minutes, or until the flavors develop to your liking. 

Remove and discard the bay leaf. Garnish with fresh parsley if desired. 

Meal Plan Check Boxes: 

2.5 Proteins 

2 Fats 

2 Vegetables 

Nutritional Facts: 1 cup Calories: 240, Carbohydrates: 21g, Protein: 17g, Fat: 10g. Sugar 6g, Fiber 6 g 

Adapted From: 

You Might Also Enjoy...

Roasted Sweet Potatoes

Recipe of the Week 11/20: Roasted Sweet Potatoes

Ingredients: Olive oil spray 4 medium sweet potatoes 4 teaspoons olive oil 1 teaspoon garlic powder 3/4 teaspoon sweet paprika 3/4 teaspoon dried rosemary, or Italian seasoning 1/2 teaspoon kosher salt, and black pepper, to taste
Herb Roasted Turkey

Recipe of the Week 11/13: Herb Roasted Turkey

Ingredients: 1 10- to 12-pound turkey ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano divided 2 tablespoons butter (melted) 1 teaspoon salt 1 teaspoon freshly ground pepper Onion, apple, lemon and/or orange,
Crockpot Pork Tenderloin

Recipe of the Week 10/30: Crockpot Pork Tenderloin

Ingredients: 2 lbs Pork tenderloin (I used 2, 1 pound each) 1/2 tsp Sea salt 1/2 tsp Black pepper 1 tbsp Olive oil 2 cups Chicken broth, reduced sodium 3 tbsp Coconut aminos 1 tbsp Honey (I used sugar-free honey) 1/2 tbsp Apple cider vinegar