This soup was more like a "stewp" a soup and a stew combo. It was light but hardy and had so much flavor going on that you don't normal taste. I got the recipe from The Half Baked Harvest cookbook called "Everyday". It was simple and fast to make but really made a splash with my guests. My family loved it too. I will link the cookbook below.
Ingredients
- 1/4 cup olive oil
- 1 pound ground chicken or turkey
- 1 medium yellow onion, chopped
- 1/4 cup fresh chopped parsley
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 1 tsp dried fennel seeds
- 1/2 cup grated parmesan cheese, plus more shaved for serving
- pinch crushed red pepper flakes
- salt
- Pepper
- 6 medium carrots, chopped
- 4 stalks celery, chopped
- 4 cloves garlic, finely chopped or grated
- 8 cups low-sodium chicken broth
- 6 cups baby spinach
- 10 ounces fresh cheese tortellini
- juice of 2 lemons
You can add 2 large eggs at the end of the recipe which I will include in the instructions but I didn't add the eggs.
Instructions
- In a large dutch oven over medium heat, combine the olive oil, carrots, celery, onion and cook until slightly softened. Add some salt and pepper and stir. Add the ground chicken, parsley, basil, oregano, paprika, fennel seeds and 1/4 cup of the Parmesan cheese. Stir.Cook for about 5-8 minutes breaking up the chicken the whole time. Add the broth and season again with salt and pepper to taste. Bring to a simmer for about 10-15 minutes. Add lemon juice, tortellini, and spinach. Cook for 5 more minutes. NOTE: This next step is if you are adding the eggIn a small bowl, whisk together the eggs and remaining 1/4 cup of Parmesan cheese. Slowly drizzle the egg mixture into the broth, stirring the soup constantly and gently to form thin strands of cooked egg, about 30 seconds. Taste the soup and adjust the seasoning to your taste.HAPPY EATING!!
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