Ingredients:

  • 1 lb lean ground turkey
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 5 oz fresh baby spinach, packed
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large soup pot over medium-high heat. Add the ground turkey, breaking it apart with a spoon. Cook until the meat is no longer pink and has developed a mahogany-colored crust. Remove turkey with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Lower heat to medium. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened. Stir in the minced garlic and dried herbs; cook for 60 seconds until fragrant.
  3. Pour in the chicken broth and diced tomatoes with their juices. Use a spoon to scrape the bottom of the pot to release the browned bits. Return the cooked turkey to the pot. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes.
  4. Turn off the heat. Stir in the baby spinach and fresh parsley, allowing the residual heat to wilt the leaves for about 2 minutes. Stir in the fresh lemon juice last.