Pesto Turkey Noodle Soup
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 cup ditalini pasta
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • ½ yellow onion, diced
  • 1 cup mixed mushrooms, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons store-bought basil pesto [I use this]
  • 6 cups chicken broth
  • 1 medium lemon, zest and juice reserved
  • Fresh basil, chopped, for serving
  1. Cook pasta according to package directions. Set aside.
  2. Meanwhile, heat olive oil to medium-high heat in large stockpot. Add turkey, seasonings, and vegetables. Cook until turkey is no longer pink, about 10 minutes, breaking up turkey into crumbles.
  3. Stir in pesto and broth. Bring to a boil. Then reduce heat, cover, and cook on low for 20 minutes, or until vegetables are tender.
  4. Before serving, stir in lemon juice, zest, and fresh basil. Serve with crusty bread and fresh parmesan cheese.
Recipe by Mom to Mom Nutrition at