Tuscan Harvest Wedding Soup

A delightful twist on the classic Italian Wedding Soup, Tuscan Harvest Wedding Soup combines hearty flavors of kale, beans, and aromatic herbs, perfect for fall and winter dining.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1 lb ground turkey

1/2 cup bread crumbs

1/4 cup grated Parmesan cheese

1 egg

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

10 cups chicken broth

1 can (15 oz) cannellini beans, drained and rinsed

2 cups kale, chopped

1/2 cup small pasta (such as acini di pepe)

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Instructions

1. In a bowl, mix ground turkey, bread crumbs, Parmesan cheese, egg, oregano, garlic powder, salt, and black pepper until well combined.

2. Shape mixture into small meatballs, about 1 inch in diameter.

3. In a large pot, heat olive oil over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs and set aside.

4. In the same pot, add onion and garlic; sauté until translucent, about 2-3 minutes.

5. Pour in chicken broth and bring to a boil.

6. Add the cannellini beans and kale to the pot; simmer for 10 minutes.

7. Add pasta and meatballs back into the pot; cook until pasta is tender, approximately 8-10 minutes.

8. Stir in fresh parsley and adjust seasoning with salt and pepper.

9. Serve hot with an extra sprinkle of Parmesan cheese if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop over medium heat until warmed through, or microwave in a microwave-safe dish.

Scan for cooking tips & leave a review!

itsonly.recipes/view/tuscan-harvest-wedding-soup

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.