Hearty Ground Turkey Soup with Vegetables
Ground turkey soup with vegetables and coconut milk for a creamy, paleo, whole30 meal
Servings: 4 servings
Calories: 408kcal
Ingredients
- 4 slices thick-cut bacon chopped
- 1/2 yellow onion diced
- 1 lb ground turkey *
- 3 small yukon gold potatoes chopped
- 2 large carrots peeled and chopped
- 1 medium zucchini squash chopped
- 4 cups chicken broth
- 1 (15-ounce) can full-fat coconut milk
- 3 cups baby spinach
- 1/2 tsp sea salt
Instructions
- Heat a dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Scoot the onions off to the side of the pot and add the ground turkey (or sausage). Brown for 2 minutes, flip, and brown another 1 to 2 minutes. Use a spatula to chop the meat into smaller pieces.
- Add the remaining ingredients except the spinach to the pot, cover, and bring to a full boil. Reduce the heat to a gentle boil and continue cooking 20 to 30 minutes, until potatoes are cooked through. Stir in the spinach and cook until wilted, about another 2 to 3 minutes.
Video
Notes
*You can also use ground sausage (I like ground turkey Italian sausage), ground chicken, or ground beef.
Nutrition
Serving: 1of 6 | Calories: 408kcal | Carbohydrates: 22g | Protein: 25g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Cholesterol: 67mg | Fiber: 3g | Sugar: 2g