Turkey Portobello Minestrone

by Kelli H. on December 7, 2011

Is there anything more comforting than a bowl of soup on a cold night?

Nope, didn’t think so.

This soup is seriously easy, guys! It comes together so fast, and it’s totally worth it too!

I highly recommend making it today! Or even right now.

Turkey Portobello Minestrone
Adapted from Rachael Ray Everyday

1 tablespoon olive oil
2 carrots, peeled and diced
1 small onion, diced
2 portobello mushrooms, halved and thickly sliced
1/2 pound ground turkey
1 quart chicken broth
1 (15 oz) can diced tomatoes
1 cup orzo (or ditalini)
S&P

1. In a large dutch oven, heat olive oil over medium-high heat. Add carrots and onion and saute until softened, about 8 minutes. Add mushrooms and cook, stirring for about 2 minutes. Add ground turkey to the pot and cook until no longer pink. Season with salt and pepper. Add in broth and tomatoes.
2. Stir in the pasta and bring to a boil, make sure pasta doesn’t stick to bottom. Lower heat to medium-low, cover and simmer until pasta is tender, about 10-12 minutes. 

{ 5 comments… read them below or add one }

David December 7, 2011 at 5:41 pm

This was bomb.com. šŸ™‚ Make again!

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{JANE} December 8, 2011 at 12:09 am

This sounds pretty fantastic! Must remember to make next week!!

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Anna @ Food Fitness Frolicking December 8, 2011 at 2:27 am

This recipe is insanely simple and looks so hearty, warm, and comforting. I’m adding this to my list to make asap. šŸ™‚

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mOm December 8, 2011 at 2:39 am

Super easy. Just made it tonight. Thanks for suggesting it to me, Kell. Me and your dad both like it a lot. Only thing I did different was 1/2 cup orzo because I’m not a huge fan of pasta in soup so the 1/2 cup worked out great for me.

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Made in Sonoma December 8, 2011 at 3:04 am

@mOm
Glad you guys liked it!

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