It’s been the kind of weather that beckons for soup. And this turned out to be the best remedy for all this cold. Creamy, delicious and hearty.
Base recipe inspired by America’s Taste Kitchen Cookbook.
- 1 lb ground turkey
- olive oil
- 1/4 cup fresh basil, chopped fine
- 5 tbs panko bread crumbs
- Salt and pepper
- 1 onion, chopped
- 2 carrots, peeled & chopped
- 2 celery sticks, chopped
- 4 cloves garlic, minced
- 1 (18 oz.) jar crushed tomatoes
- 1 (23 oz.) jar diced tomatoes
- 3.5 cups low sodium chicken broth
- 1 cup uncooked elbow pasta
In a large bowl, combine the turkey, 2 tbs olive oil, basil, panko, and salt and pepper to taste, using your hands. Shape your mini meatballs and place on wax paper.
In a large pot, heat 1 tbs olive oil, on medium high. Add the onion, carrot and celery and saute until softens, about 5 minutes. Stir in garlic and cook until fragrant – 30 seconds. Stir in tomatoes, broth, cover pot and simmer for about 15 minutes. Don’t forget to taste and season with salt and pepper to preference.
For the next step, I used a hand held emulsion blender to smooth out the soup, right in the pot. If you don’t have one, work in batches with your blender or food processor, and then return the soup to the pot. Bring the soup back to a simmer and stir in the pasta. Add in the mini meatballs, cover pot and simmer until pasta and meatballs are cooked through – about 12-15 minutes.
Optional: serve with grated Parmesan cheese.
Yields 4 – 6 servings.