Paleo Turkey Minestrone Soup

Enjoy a bowl of thick minestrone soup brimming with veggies, herbs, and ground turkey for a nutritious and warming meal.

Traditional Italian minestrone is made with pasta and beans, and is often topped with croutons and cheese. To make this recipe Paleo, we bring it back to basics with an assortment of hearty vegetables like zucchini, peppers, and mushrooms.

Of course, a true minestrone is made with whatever fresh veggies you have on hand, so if you have carrots, celery, cabbage or even Brussels sprouts, feel free to throw those in, too!

To keep this recipe Paleo-approved, you’ll need to keep the added salt on the low end. Even low-sodium broths are too high in salt to be considered Paleo, so it’s best to make your own so you can control all the ingredients – and get the maximum amount of nutrients. We used this homemade vegetable stock for a thick, tomato-based broth, but you could also use collagen-rich beef bone broth if you prefer.

Start by browning the ground turkey in a large soup pot, then remove and set aside. Next, cook your hearty veggies until soft, then pour in your broth and a can of diced tomatoes with all the juices. You can also chop a few tomatoes by hand if you don’t have any canned.

Add your seasonings, then return the turkey to the pot and bring the whole thing to a boil. Reduce heat and simmer, covered, for at least 30 minutes. Note: It’s ideal to simmer for about two hours for concentrated flavor.

Right before you serve, add greens to the pot and cook until wilted. We used 1 cup of collard greens, but you could easily substitute 2 cups of kale or baby spinach instead.

Ladle up your soup up while it’s hot, and serve. Store any leftovers in the fridge for three to four days, or in the freezer for up to three months.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook  and Real Paleo Diet Fast and Easy.