Turkey Escarole Soup with Parmesan

Cozy up with a bowl of hearty Turkey Escarole Soup with Parmesan, a comforting one-pot meal packed with wholesome ingredients and irresistible flavors. This recipe pairs savory ground turkey with tender escarole, a slightly bitter green that balances perfectly with the rich umami of grated Parmesan cheese. A medley of fresh vegetables—like carrots, celery, and onion—create a flavorful base, while small pasta adds a satisfying bite to every spoonful. Simmered in golden chicken broth and seasoned with a hint of red pepper flakes for subtle heat, this soup is both nourishing and delicious. Ready in just 45 minutes, it’s an ideal option for a quick weeknight dinner or a make-ahead meal. Garnish with fresh parsley and extra Parmesan for a touch of elegance, and serve it up piping hot for the ultimate cold-weather comfort food! Keywords: turkey soup, escarole soup, healthy soup recipe, one-pot meal, Parmesan soup.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced into rounds
• 2 medium celery stalks, chopped
• 3 garlic cloves, minced
• 1 pound ground turkey
• 8 cups chicken broth
• 1 head escarole, chopped
• 1 cup uncooked small pasta (e.g., ditalini or orzo)
• 0.5 cup Parmesan cheese, grated (plus extra for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Add the diced onion, sliced carrots, and chopped celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute, or until fragrant.

Step 4

Add the ground turkey to the pot. Break it apart with a spoon and cook until browned and fully cooked, about 5-7 minutes.

Step 5

Pour in the chicken broth and bring to a gentle boil.

Step 6

Add the chopped escarole to the pot and stir until wilted, about 3 minutes.

Step 7

Stir in the uncooked pasta and reduce the heat to a simmer. Let the soup cook for 8-10 minutes, or until the pasta is tender.

Step 8

Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Adjust seasoning to taste.

Step 9

Ladle the soup into bowls. Garnish with chopped parsley and extra Parmesan cheese, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3352.1g)

Amount per serving	% Daily Value*
Calories	2531.5

Total Fat 98.2g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 393.4mg	0%
Sodium 9146.8mg	0%
Total Carbohydrate 215.6g	0%
Dietary Fiber 23.1g	0%
Total Sugars 21.8g
Protein 194.3g	0%

Vitamin D 0IU	0%
Calcium 1779.9mg	0%
Iron 16.2mg	0%
Potassium 3891.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 30.8%

Carbs: 34.2%