Dinner

Pasta Pesto Soup With Turkey and Spinach Recipe

ByElara Stone February 17, 2026February 17, 2026

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.

Two white bowls placed on a white marbled surface hold a soup with three clear layers. The bottom layer is a light yellow-green broth with visible small bubbles and a thin oily texture. Floating on top of the broth are light green spinach leaves, creamy white ground meat pieces, and small white orzo-shaped pasta grains creating the second layer. Sitting on the top center of each bowl is a dollop of soft, creamy white ricotta cheese with a drizzle of dark green pesto sauce slightly spread around it. A silver spoon is resting inside one bowl near the edge. Photo taken with an iphone --ar 4:5 --v 7

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

Two white bowls sit on a white marbled surface, each filled with a soup that shows several layers. The bottom layer is a clear greenish-yellow broth full of small bits, topped with light brown ground meat pieces and cooked orzo pasta scattered throughout. Bright dark green spinach leaves spread over the soup, half-submerged. A dollop of creamy white ricotta cheese rests on top of the greens in each bowl. One bowl has a silver spoon inside, near the ricotta. The whole scene looks fresh and inviting in soft natural light. photo taken with an iphone --ar 4:5 --v 7

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.