Pasta Pesto Soup With Turkey and Spinach Recipe
Introduction
This comforting pasta pesto soup with turkey and spinach is a flavorful, hearty meal perfect for any day of the week. Combining tender ground turkey, fresh spinach, and bright pesto, it’s an easy soup that warms you up while delivering vibrant tastes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1/4 teaspoon crushed red pepper, more to taste
- 1/2 teaspoon fine sea or table salt, more to taste
- 1/2 pound ground turkey
- ½ cup pesto, store-bought or homemade, plus more for serving
- 1 quart vegetable or chicken broth
- 1 cup orzo or macaroni
- 5 ounces baby spinach
- 1 lemon, halved
- Whole-milk ricotta, for serving (optional)
Instructions
- Step 1: Heat a large pot over medium-high heat for about a minute. Add the olive oil and warm until it thins, about 30 seconds. Add the chopped onion, crushed red pepper, and a pinch of salt. Cook until the onion is very soft and starts to brown at the edges, about 7 to 10 minutes.
- Step 2: Add the ground turkey and pesto to the pot. Break up the turkey with your spoon and cook until the meat is browned in spots, about 4 to 7 minutes.
- Step 3: Pour in the broth and bring to a simmer. Let it simmer for 15 to 20 minutes to develop flavor, adding more salt and red pepper as needed. Add the pasta during the last 10 to 12 minutes of cooking, following package timing for doneness.
- Step 4: Stir in the baby spinach and simmer until the spinach is wilted and soft, about 1 to 2 minutes. Squeeze lemon juice into the pot to brighten the soup to your taste. If using ricotta, add dollops on top but do not stir; let it warm gently for a minute or two.
- Step 5: Serve the soup drizzled with extra pesto for added flavor and aroma.
Tips & Variations
- Use rotisserie chicken instead of turkey for a different protein option.
- Add a handful of grated Parmesan cheese when serving for extra richness.
- For a vegan version, substitute turkey with crumbled tofu and use vegetable broth, omit ricotta.
- Homemade pesto adds freshness, but store-bought pesto works well for convenience.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warm. If the soup thickens after storing, add a splash of broth or water to loosen it before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta?
Yes, small pasta shapes like ditalini, small shells, or even broken spaghetti work well in this soup. Just adjust cooking time according to the pasta you choose.
Is this soup freezer-friendly?
This soup can be frozen, but pasta may become mushy upon thawing. To preserve texture, consider cooking the pasta separately and adding it when reheating after freezing the soup base.
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Pasta Pesto Soup With Turkey and Spinach Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This hearty Pasta Pesto Soup with Turkey and Spinach is a comforting and flavorful one-pot meal that combines the freshness of pesto, tender ground turkey, nutritious spinach, and delicate orzo pasta. Perfect for a cozy lunch or dinner, this recipe is simple to prepare and offers a balanced blend of protein, greens, and carbs in a savory broth accented with a touch of lemon and optional creamy ricotta.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1/4 teaspoon crushed red pepper, more to taste
- 1/2 teaspoon fine sea or table salt, more to taste
- 1/2 pound ground turkey
- 1/2 cup pesto, store-bought or homemade, plus more for serving
- 1 quart vegetable or chicken broth
- 1 cup orzo or macaroni
- 5 ounces baby spinach
- 1 lemon, halved
Optional Garnish
- Whole-milk ricotta, for serving
Instructions
- Prepare the base: Heat a large pot over medium-high heat until warm, about a minute. Add the olive oil and heat until it thins, around 30 seconds. Add the chopped onion, crushed red pepper, and a pinch of salt. Cook, stirring occasionally, until the onion is very soft and begins to brown at the edges, about 7 to 10 minutes.
- Cook the turkey: Add the ground turkey and pesto to the pot. Break up the turkey with a spoon and cook until it is browned in spots, roughly 4 to 7 minutes.
- Simmer the soup and add pasta: Pour in the broth and bring the mixture to a simmer. Let it simmer for 15 to 20 minutes to develop flavor, seasoning with additional salt and crushed red pepper as needed. Add the orzo or macaroni pasta during the last 10 to 12 minutes of cooking, following the pasta package instructions for timing.
- Add spinach and lemon: Stir in the baby spinach and simmer until the spinach is wilted and tender, about 1 to 2 minutes. Squeeze lemon juice into the pot to brighten the flavors, adding as much as you prefer.
- Serve with optional ricotta and extra pesto: If using, add dollops of whole-milk ricotta on top but do not stir it in. Allow it to warm for a minute or two. Serve the soup hot with extra pesto drizzled over each bowl.
Notes
- Use either vegetable or chicken broth depending on preference or dietary needs.
- Adjust crushed red pepper and salt to taste throughout cooking for desired heat and seasoning levels.
- Orzo or small macaroni work best for this soup because they cook quickly and hold shape.
- Ricotta is optional but adds a creamy element to balance the savory flavors.
- You can make pesto homemade or use high-quality store-bought for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta soup, pesto soup, turkey soup, spinach soup, Italian soup, one-pot soup, quick dinner
