Hearty Turkey Soup

This is an smooth and hearty turkey soup that handiest takes one pot and an hour to make! So terrific to heat up at night time inside the cold.

Ingredients

1. 1 dash Olive Oil
2. 8 ounces, weight White Mushrooms, Thinly Sliced
3. 1 complete Onion, Finely Diced
4. three cloves Garlic, Minced
5. 1 pound Ground Turkey
6. 1 pinch Salt
7. 1 pinch Freshly Ground Black Pepper
8. 1 pinch Dried Parsley
9. 1 pinch Dried Tarragon
10. 1 jar Capers, Drained. 3 Ounce Size
11. 1 can White Beans, 15 Ounce Size
12. ¼ cups Red Wine
13. 1 can (28 Oz. Size) Crushed Tomatoes
14. 2 cups Chicken Stock
15. 2 cups Baby Spinach, Packed
16. ⅓ cups Grated Parmesan Cheese
17. Crusty Bread For Serving

Preparation

Heat the olive oil in a massive Dutch oven or inventory pot over medium excessive warmness. Add the mushrooms, onion and garlic and allow them to soften for a couple of minutes. Then upload within the turkey and damage it up as it browns. While the turkey chefs, season the whole lot with generous pinches of salt, pepper, dried parsley and dried tarragon. Then pour in the capers, white beans and wine. Let that aggregate simmer to cook off the wine for five mins or so. Finally, pour in the overwhelmed tomatoes and hen stock.

Let that soup simmer for 10–15 minutes. Then get out a blender and switch 1 cup of the soup into it. Puree the cup of soup right into a thick aggregate and pour it back into the massive pot. This gives the soup a little extra texture and heft. Let it preserve to simmer for another 20 minutes. Then upload within the spinach and parmesan cheese. Stir them in just to wilt the spinach and soften the cheese for a minute. Then ladle the soup into bowls and serve with crusty bread! Enjoy!

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