Spicy Tomato & Turkey Soup with Ditalini


1 teaspoon extra virgin olive oil
10 baby carrots (or 2 whole carrots), chopped
1/2 onion, chopped
2 cloves garlic, minced
1 lb 99% fat free ground turkey breast
salt & pepper
1 jar marinara sauce (23-28oz will work fine)
3 to 14 oz cans chicken broth
1 can cannellini or Great Northern beans, drained & rinsed
1/2 teaspoon red chili pepper flakes
1/2 teaspoon Italian seasoning
1/2 cup ditalini, or other small pasta


1. Heat oil over medium heat in a large soup pot. Add in carrots, onion, garlic and turkey breast, and season with salt & pepper. Cook until turkey is no longer pink, breaking it up as it cooks.

2. Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Add more salt & pepper if necessary, and ladle into bowls to serve.

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