1 lb ground turkey
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup diced tomatoes (canned or fresh)
2 cups fresh spinach or kale
Seasonings (oregano, thyme, salt, pepper)
In a large pot, heat about 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and ground turkey. Cook until the turkey is browned, breaking it apart with a spoon.
Add the low-sodium chicken broth and diced tomatoes to the pot. Mix well to combine all ingredients.
Add oregano, thyme, salt, and pepper to taste. Adjust the seasoning based on your preference.
Increase the heat until the soup starts to boil, then reduce it to a simmer. Let it cook for 15-20 minutes until the vegetables are tender.
In the last five minutes of cooking, add in your spinach or kale and stir until wilted.
Ladle the soup into bowls and enjoy! This soup can be garnished with fresh herbs, a squeeze of lemon, or a sprinkle of cheese if desired.
