A quick and satisfying recipe that is easily adaptable, a solid choice when looking for something easy to make!
1 lb ground turkey
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
4 C broth
2 Tbsp Worcestershire sauce
½ tsp thyme
1 C uncooked elbow macaroni
Salt and pepper to taste (I’d also recommend red pepper flakes for heat)
Cook ground turkey in a large pot until no pink remains. Transfer to a bowl and set aside.
Add some oil to the same pot to cook the onions and carrots together about 3-4 minutes, until soft
Add minced garlic and cook 30 seconds longer
Add in tomatoes (with juices), broth, Worcestershire sauce, thyme, and turkey. Bring to a boil over high heat.
Reduce heat and add in uncooked pasta. Cook 8-10 minutes longer, or until pasta is soft.
Stir in salt and pepper to taste and top with a sprinkle of parmesan cheese.
It’s the season for soup, right? This is a quick and easy recipe with deliciously seasoned results!
3 C diced mirepoix mix (celery, carrots, onions – can find this in the freezer section of the grocery store if you’re lucky)
3 cloves garlic, minced
4 C broth (beef, chicken or veggie, your choice)
2 red potatoes, cut into ½ inch cubes
½ pound sausage (whatever variety – I used meatless meat), casings removed
1 15oz can black beans, drained and rinsed
1 15oz can white beans (any variety), drained and rinsed
3 Tbsp pesto
In a large pot, heat the cooking oil over medium heat. Add the mirepoix mix and garlic and cook for 4-5 minutes.
Add the broth and potatoes. Increase heat to high until soup comes to a boil. Reduce heat to medium-low and simmer for 10 minutes.
While the soup simmers, cook the sausage in a skillet over medium heat, about 5-7 minutes or until all the pink is gone. Drain well.
Add the sausage, beans and pesto to the soup. Simmer another 7-10 minutes until heated through.