Ingredients:
- 1 1/2 pounds ground turkey breast
- 1 large onion, chopped
- 3 cloves garlic, finely minced
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups carrots, sliced
- 1 1/2 cups celery, sliced
- 1 28 ounce can diced tomatoes, not drained
- 3 cups low sodium chicken breast
- 4 tablespoons no sodium tomato paste
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon chili pepper flakes
- 1/4 cup fresh parsley
Directions:
Heat oil in a Dutch oven or large pot. Add ground turkey, salt, pepper, onion and garlic to pot and cook until turkey is browned. Add carrots and celery and cook just until slightly tender. Add tomatoes, broth, tomato paste and all the herbs (except parsley) to skillet and bring to a boil. Stir to combine all ingredients. Simmer on low heat for at least 30 minutes. Add parsley as a garnish.
Nutrition Information:
Calories: 293 Protein: 39g Carbs: 17g Fat: 6g
