Comforting Paleo Ground Turkey Soup
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Keep it clean with this quick, comforting, and paleo Ground Turkey Soup. Cubed butternut squash, baby spinach, and paleo pasta are sure to delight your guests.
Total Time
30 minutes
Serving Size
Makes 6 Servings
1
tablespoon olive oil or ghee
1
tablespoon garlic, minced
1
small sweet yellow onion, diced
1
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1
teaspoon kosher salt
2
stalks celery, sliced
2
large carrots, diced
3
cups cubed butternut squash
6
cups chicken broth
1
tablespoon lemon juice
3
handfuls baby spinach leaves
8
ounces paleo pasta noodles, cooked and drained
1
In large pot over medium-high heat add olive oil; swirl to coat. Add garlic. Cook 1 minute or until fragrant. Add onions. Cook 2 minutes or until translucent.
2
Add turkey. Cook, stirring 5 to 7 minutes or until cooked through. Season with salt. Stir in celery, carrots and butternut squash. Cook 5 minutes. Add broth and lemon juice.
3
Reduce heat. Cover and simmer 8 to 10 minutes or until squash is tender.
4
To serve, stir in spinach leaves and cooked pasta.
5
Kitchen tip: Adding paleo pasta to individual servings instead of the whole pot of soup is a great way to keep the pasta in shape. Try storing the cooked pasta separately if there are leftovers.
Calories
329
Protein
31.6g
Carbohydrates
36.2g
Fiber
8.5g
Sugars
5g
Fat
5.8g
Cholesterol
48.1mg
Sodium
243.6mg
Saturated Fat
0.7g
