|10 min||45 min||55 min||4|
|454 gm||Ground turkey, lean|
|1/4 tsp||Sea salt|
|2 tsp||Oregano, dried|
|1 tsp, ground||Basil, dried|
|1 dash||Black pepper (to taste)|
|3 clove(s)||Garlic (minced)|
|1/2 medium||Yellow onion (chopped)|
|1 medium||Zucchini (diced)|
|2 can(s) (13oz)||Diced tomatoes, canned|
|1/2 can(s) (16 oz)||Tomato sauce, canned|
|2 cup||Chicken broth (stock), low sodium|
|1/8 tsp||Red pepper flakes (optional)|
|1/3 cup||Cilantro (coriander) (chopped)|
|1/4 cup||Red wine (optional)|
|2 tbsp||Cilantro (coriander) (for garnish)|
|4 tbsp||Parmesan cheese, grated (for garnish)|
In a large soup pot, brown turkey over medium high heat. Break it up as it cooks into smaller pieces and season with sea salt, black pepper, basil and oregano.
When meat is cooked through, add onion, yellow pepper, zucchini and garlic. Cook over medium heat until onions are translucent. About 3 minutes.
Add tomatoes, sauce, broth, water and cilantro.
Cover and simmer over medium low until veggies are soft and cooked through, about 30 minutes. Stir occasionally. Add in spinach before serving, stir until wilted.
Serve topped with Parmesan cheese.