Tomato and Turkey Stew with Ditalini

Tomato and Turkey Stew with Ditalini | Very Culinary

by Amy on November 27, 2012 · 9 comments

Are you still relishing in your Thanksgiving left overs? I made my favorite panini and those awesome enchiladas I can’t stop talking about with mine. But now my fridge is almost a faint memory of turkey and sweet potatoes.

So I’m starting to dig back into my non-holiday stack of recipes I’ve wanted to try. 

I know for some of you, you already have snow on the ground. But here in California, we’ve finally hit Fall, maintaining mid-60’s for a couple weeks.

The dogs are loving it, since this means their walks get longer. Just this last weekend I was so lost in thought that we went two blocks past our turn. And the only thing that knocked me out of it was noticing one dog is peeing on the other dog’s head because dog #2 is too stupid to move out of the way. And this, of course, made me laugh.

Anyway. Fall. And stew. Yay!

Tomato and Turkey Stew with Ditalini | Very Culinary

This is one I’ve had printed out for months. I cut back on the red pepper flakes for my kids, and I doubled the amount of pasta, since I like a good scoop of stuff on my spoon, rather than more liquid. It was perfect.

Tomato and Turkey Stew with Ditalini
Serves 6
Prep time: 10 minutes
Cook time: 20 minutes

• 2 teaspoons extra virgin olive oil
• 2 large carrots, chopped small
• 1 small sweet onion, diced small
• 3 cloves garlic, minced
• 1 pound lean ground turkey breast
• salt & pepper
• 1 jar marinara sauce (I used 24 ounces)
• 3 (14 ounce) cans low sodium chicken broth
• 1 can cannellini beans, drained & rinsed
• 1/4 teaspoon red chili pepper flakes
• 1/2 teaspoon Italian seasoning
• 1 cup ditalini, or other small pasta

In a large pot, heat oil over medium-high heat and saute carrots, onion, and garlic for 5 minutes. Add in the ground turkey, season with salt & pepper, and cook for another 2 minutes until no pink remains, breaking it up as it cooks.

Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender.

Add more salt & pepper if necessary, and ladle into bowls to serve.

(adapted from Iowa Girl Eats)

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{ 9 comments… read them below or add one }

Sarah January 7, 2013 at 9:57 am

This was great!! My family likes a very thick chunky soup, so I used the whole box of pasta. It got super thick and I had to add more chicken broth, lol! It was delicious with some parmesan sprinkled on top.


Amy January 7, 2013 at 11:43 am

Greetings Sarah! You must have missed my notes where I said I prefer a thicker soup also, which is why I accounted for that in the recipe – the original called for only 1/2 cup, so I doubled it. More than a cup would have definitely been too much, though! Glad it worked out for you after all!


Heidi December 3, 2012 at 8:34 am

This looks delicious and a great recipe for a winter day. Thanks for posting.



Melissa November 28, 2012 at 8:57 am

This is very Kristen, and very you, and very me. Healthy, real, delicious, uncomplicated. Saving this one!


Amy November 28, 2012 at 11:08 am

Totally! I knew the minute I saw it, I would be making it. And it didn’t disappoint. Glad I added extra pasta, though…1/2 cup would have been too thin for us. YOU might want to increase the red pepper flakes as originally intended. Delicious!


Joanne November 27, 2012 at 5:22 pm

I totally had to laugh at the dog part. I’m not sure my dog would notice either! She’s smart about some things…but not about her own bodily excretions.


Julia November 27, 2012 at 1:21 pm

Pinning this for later–looks delicious!


Bev @ Bev Cooks November 27, 2012 at 6:45 am

Oh my stinkin’ liiiiiiife this looks so good.


kristy @ the wicked noodle November 27, 2012 at 6:14 am

And YOU, of course, made ME laugh!! As always :-)

I like a good scoop on my spoon, too. Liquid is overrated. Love this yummy dish!


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