CHUNKY TURKEY-VEGETABLE SOUP

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Chunky Turkey-Vegetable Soup image

Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour, making it the perfect family-friendly weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
1 can (14.5 ounces) diced tomatoes with juice
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 teaspoon dried crushed rosemary
coarse salt and ground pepper
1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well

Steps:

  • In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
  • Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
  • Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 5 g, Protein 41 g, SaturatedFat 1 g

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