Chunky Turkey-Vegetable Soup
Every ladleful of this colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1/2 teaspoon dried crushed rosemary
- coarse salt and ground pepper
- 1 pound cooked turkey breast, cut into bite-size pieces
- 1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well
In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
Stir in turkey; add escarole in two batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.