Italian Turkey and Veggie Soup

All this spring rain has made me pull out yet another delicious soup recipe. Easy to make, and perfect to eat and freeze leftovers— or make extra for lunches during the week! Grab a loaf of crusty bread to dunk in your bowl and you will be all set! 

Now go get the ingredients and be sure to add any extra veggies you want. Then go get your spoons, watch the rain, and fill your bellies with this most savory and satisfying soup. Don’t forget to top with extra Parmesan cheese! Enjoy!

xoxo,

Paula 

Italian Turkey and Veggie Soup

Ingredients:

3 slices Thick bacon

Mirepoix (2 carrots, 1 celery, and 1/2 onion, chopped)

3 Garlic cloves, minced

1 1/2 lbs. 90% Ground turkey

2 cartons Beef broth

25 oz. Strained tomatoes

2 tbsp. Tomato paste

Salt and pepper, to taste

2 tsp. Basil

1 tsp. Oregano 

1 pinch red pepper 

1 cup Barley, rinsed

1-2 Squash, chopped

1-2 Zucchini, chopped

6 oz. Spinach

3 Green onions, sliced 

Sauté the vegetables in olive oil and butter. Add the garlic until fragrant, then the turkey. Add the rest of your ingredients. Cover and simmer 30-45 minutes until tender and the barley is cooked through. Enjoy!