Then add the garlic, spices and tomatoes paste to build the base and add flavor. Add chicken broth to the soup and bring to a boil <\/p>\n<\/div>\n<\/div>\n
Tip: <\/strong>Use a wooden spoon to loosen the brown bits (also known as \u201cfond\u201d off the bottom of the pan. This will add flavor to the soup.<\/p>\n\n
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After cooking for ten minutes, add pasta and zucchini, cook until pasta is al dante and zucchini is tender. <\/p>\n<\/div>\n
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Finish with kale and beans for colour and texture, allow to cook for another 1-2 minutes until kale is wilted. <\/p>\n<\/div>\n<\/div>\n
Cooking tips<\/h2>\n\nBrown the turkey properly<\/strong>: Don\u2019t rush this step\u2014let the turkey cook undisturbed to develop flavour and caramelization. This is key for lean meats like turkey where you need the Maillard reaction to build depth. <\/li>\nBuild your base before adding liquid:<\/strong> As a recipe developer, I always recommend blooming your spices and cooking the tomato paste for a minute or two before adding broth. It deepens the flavour and prevents the soup from tasting flat or one-note.<\/li>\n<\/ol>\nVariations & Substitutions<\/h2>\n Use what you have<\/strong>: Ground turkey is the star here, but ground chicken or pork work just as well\u2014use whichever you have on hand.<\/p>\nSwitch up the greens<\/strong>: Not a fan of kale? Baby spinach is a quick, easy swap. Just stir it in at the end so it doesn\u2019t overcook.<\/p>\nChange the veggies<\/strong>: No carrots? Try diced potatoes or sweet potatoes for a heartier twist\u2014they\u2019ll add a bit more comfort and a slightly sweeter flavour. <\/p>\nServing suggestions<\/h2>\n This soup is filling on its own, but you can serve it with crusty bread, garlic bread<\/a>, or a simple green salad<\/a> for a complete meal. Leftovers reheat beautifully for lunch the next day.<\/p>\n\n
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