Chunky Turkey-Vegetable Soup
Every ladleful of this colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2007
- 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, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, 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 2 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.