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)
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.