Turkey Escarole Soup with Parmesan
Cozy up with a bowl of hearty Turkey Escarole Soup with Parmesan, a comforting one-pot meal packed with wholesome ingredients and irresistible flavors. This recipe pairs savory ground turkey with tender escarole, a slightly bitter green that balances perfectly with the rich umami of grated Parmesan cheese. A medley of fresh vegetables—like carrots, celery, and onion—create a flavorful base, while small pasta adds a satisfying bite to every spoonful. Simmered in golden chicken broth and seasoned with a hint of red pepper flakes for subtle heat, this soup is both nourishing and delicious. Ready in just 45 minutes, it’s an ideal option for a quick weeknight dinner or a make-ahead meal. Garnish with fresh parsley and extra Parmesan for a touch of elegance, and serve it up piping hot for the ultimate cold-weather comfort food! Keywords: turkey soup, escarole soup, healthy soup recipe, one-pot meal, Parmesan soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 medium celery stalks, chopped
- 3 garlic cloves, minced
- 1 pound ground turkey
- 8 cups chicken broth
- 1 head escarole, chopped
- 1 cup uncooked small pasta (e.g., ditalini or orzo)
- 0.5 cup Parmesan cheese, grated (plus extra for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, sliced carrots, and chopped celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the ground turkey to the pot. Break it apart with a spoon and cook until browned and fully cooked, about 5-7 minutes.
Pour in the chicken broth and bring to a gentle boil.
Add the chopped escarole to the pot and stir until wilted, about 3 minutes.
Stir in the uncooked pasta and reduce the heat to a simmer. Let the soup cook for 8-10 minutes, or until the pasta is tender.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.
Ladle the soup into bowls. Garnish with chopped parsley and extra Parmesan cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 9147 mg | 398% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 21.8 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1780 mg | 137% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3892 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
