Vegetable Turkey Noodle Soup (Edit recipe)

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If you are looking for a quick and easy soup, with super accessible ingredients, that is healthy and high protein, you've come to the right place. This is always my favorite soup to whip up, and lucky for you, I am finally sharing it. The best way to serve it is with fresh grated parmesan cheese!

5 minutes

34 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	512
Fat:	9 g
Carbohydrates:	61 g
Protein:	48 g
Cholesterol:	126 g
Sodium:	692 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

Serves: 6

Ingredients

2 lb Ground Turkey
1 whole Onion, finely diced
2 cup Frozen Stir-Fry Vegetables, canned or frozen
30 fl oz Beef Bone Broth (Low Sodium)
28 oz Crushed Tomatoes
15 oz Fire Roasted Diced Tomatoes
2 cups Wide Egg Noodles
2 cloves Garlic, minced
1 tsp Maldon Sea Salt Flakes
1 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive oil to a pot over medium heat. Once heated, add minced garlic.
Once garlic becomes fragrant, add your finely diced onion. Saute until fragrant and cooked down.
Brown your ground turkey until there is barely any pink showing. Season with salt and pepper.
Once the ground turkey is cooked, add in the crushed tomatoes, diced tomatoes, broth and vegetables. Bring to a boil.
Once boiling, add the egg noodles and combine.
Lower the heat and cover the pot, bringing the soup to a simmer for 15 minutes.
Once simmering, turn off heat and give it a good stir.
Serve with fresh grated cheese and enjoy!

Notes

You can use any ground meat for this recipe. If your fire roasted tomatoes are not seasoned, or you just get plain diced tomatoes, add in parsley and basil.