This one-pot Pesto Turkey Noodle Soup is the perfect way to warm up with a hearty, veggie-packed meal. The addition of pesto and swap of ground turkey is a delicious twist on the classic chicken noodle!
The first half of December was unusually warm here in Metro Detroit. And then Christmas hit. Aka reality. Which means temps have gone WAY down. I don’t know about you but getting anyone out the door beside myself in the winter is quite the workout. Especially now that we need hats, gloves, boots, and more!
Cold temps aside, there’s something about winter that has me craving a warm bowl of soup. And there’s something about two days of Christmas indulgences that has me craving a veggie-packed, lean protein soup like this pesto turkey noodle soup.
If you’re new to the blog you’ll quickly learn beef is my go-to protein. In fact, I worked in the beef industry before taking the plunge as 90% stay-at-home-mom. But when I was scrounging our post-Christmas fridge and freezer, I found a pound of ground turkey and pre-chopped celery, carrot, and onion [thank you produce prep].
And because I often associate turkey with needing a flavor boost, a few tablespoons of store-bought pesto went into the pot as well! Alas, the creation of this pesto turkey noodle soup.
“Do your kids actually eat the soup?” Eh. They pretty much will eat noodles and a few ground turkey pieces. Then they’ll ask for bread to dip in the broth and apple slices on the side. OH, and they’ll want lots of milk. But that doesn’t stop me from exposing them to Mom’s pesto turkey noodle soup.
Even if they would prefer dinosaur chicken nuggets or Bagel Bites. Kids aside, if you are looking to warm up this winter and add a few veggies to your soup bowl, then give this pesto turkey noodle soup a try!
Soups on in the Serbinski house! What are some of your favorite cold-weather foods?!
- 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
- Cook pasta according to package directions. Set aside.
- 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.
- 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.
- Before serving, stir in lemon juice, zest, and fresh basil. Serve with crusty bread and fresh parmesan cheese.