The winter chill is fast approaching and that means a drop in temperatures and a change in menus. We are not outside on the grill as much, instead we are around the fire with a pot on the stove. This wild turkey soup is sure to warm you up and get you ready for those long winter nights and early mornings afield. Here is my take on a classic Italian comfort food.
- 1 pound ground wild turkey
- 1 tablespoon garlic powder
- 2 tablespoons avo or olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 3 cans (8 ounces) tomato sauce
- 3½ cups turkey or chicken stock
- 1 can fire-roasted tomatoes, diced
- 2 tablespoons white sugar
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- Salt and pepper to taste
- 1 cup ditalini pasta
- 1 can dark kidney beans, drained
- 1 can northern white beans, drained
- Fresh parmesan
- Fresh basil and parsley, chopped for topping
1. In skillet over medium heat, add ground wild turkey and garlic powder. Cook until browned (add 1 tablespoon of oil if needed).Remove from skillet and set aside.
2. Add oil to hot skillet and sauté your carrots, celery and onions until soft, 5 minutes. Add garlic and cook 1 minute more until fragrant.
3. Add the following: tomato sauce, tomatoes, meat, sugar, basil, oregano, thyme, broth, and season with salt and pepper to taste. Bring to a boil and reduce heat, cover and let cook 15-20 minutes until carrots are soft.
4. While soup is cooking, prepare pasta per box instructions, rinse and set aside.
5. Add pasta and drained beans to the soup and cook additional 3-5 minutes. If you need more liquid, add more water or broth until your desired consistency is reached.
6. Serve in a bowl topped with fresh parmesan and basil-parsley mix.