Turkey and Vegetable Pasta

Turkey and Vegetable Pasta
Introduction: Indulge in a comforting bowl of savory goodness with this delectable Turkey and Vegetable Pasta Soup recipe. Bursting with flavor and loaded with wholesome ingredients, this hearty soup is a perfect blend of lean ground turkey, nutrient-rich vegetables, and satisfying pasta shells. With its robust taste and nourishing qualities, this soup is sure to become a favorite in your home. Join us as we delve into the step-by-step process of creating this delightful dish and discover why it’s an essential addition to any mealtime repertoire

Recipe Details:

Yield: Approximately 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Difficulty: Intermediate
Dietary Information: Nutritious, protein-rich, and loaded with vegetables
Allergen Information: Gluten-free (if using gluten-free pasta)


2 lbs raw 99% lean ground turkey breast
2 tablespoons McCormick Montreal Steak Seasoning
2 medium carrots, minced
8 oz white mushrooms, minced
2 medium yellow onions, minced
3 garlic cloves, minced
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
3 cups water
2 (15 oz) cans tomato sauce
1 (14.5 oz) can petite diced tomatoes
¼ cup tomato paste
1 tablespoon brown sugar
¼ teaspoon cayenne pepper
12 oz uncooked pasta shells


Prepare the Turkey Mixture:
Lightly mist a large dutch oven or soup pot with cooking spray and place it over medium heat. Add the raw ground turkey breast to the pot, breaking it up with a spoon or spatula. Sprinkle the McCormick Montreal Steak Seasoning over the turkey and stir well. Cook until the turkey is browned and cooked through, ensuring it breaks up into small pieces.
Add Vegetables and Flavorings:
Once the turkey is cooked, add the minced carrots, mushrooms, onions, and garlic to the pot. Stir in the red wine vinegar and Worcestershire sauce. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Prepare the Soup Base:
Pour in the water, tomato sauce, diced tomatoes, tomato paste, brown sugar, and cayenne pepper. Stir the mixture until well combined. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes to allow the flavors to meld together.
Cook the Pasta:
Add the uncooked pasta shells to the pot, stirring until they are fully submerged in the soup mixture. Re-cover the pot and continue to simmer for an additional 20-25 minutes, or until the pasta is cooked through and tender.
Final Touches and Serving:
Once the pasta is cooked, remove the pot from the heat and give the soup a final stir. Allow the soup to sit uncovered for 15 minutes to cool slightly before serving. This allows the flavors to intensify and the soup to thicken slightly.
Serve and Enjoy:
Ladle the piping hot Turkey and Vegetable Pasta Soup into bowls and garnish with fresh herbs if desired. Serve alongside crusty bread or a simple salad for a satisfying meal that will warm you from the inside out.

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