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T U R K E Y    S O U P


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Sauté leek, carrots, zucchini, and pepper in olive oil until softened, 8-10 minutes.


Add sausage and turkey breaking up with a spoon and stir. Cook, medium heat 5-7 minutes.


Add Herbs de Provence and stir 1 minute.


Add chicken broth, white wine, SMT Diced Tomatoes, SMT Tomato Paste, and parmesan rind. Bring to a boil.


Stir in chard, reduce heat to low, cover and simmer 15 – 20 minutes until vegetables are soft. Add salt and pepper to taste.


Remove the cheese rind from the sauce before serving.

Ladle into bowls and garnish with parsley and grated cheese.


This recipe freezes beautifully. Let cool then freeze in a freezer-safe glass container. To reheat defrost in microwave then bring to a boil on stove top.



  • 2 TBSP olive oil

  • 1 leek, chopped (white part only)

  • 2 carrots, sliced

  • 1 zucchini, chopped

  • 1 yellow pepper, chopped

  • 2 TBSP Herbs de Provence spice blend

  • Cannellini beans, 15oz can

  • 4 cups chicken broth

  • 1⁄2 cup white wine (optional)

  • 1 carton SMT Diced Tomatoes

  • 2 tbsp. SMT Tomato Paste

  • 1 lb. ground turkey

  • 1⁄2 lb. mild Italian sausage (remove from casing)

  • 4 cups rainbow chard, chopped (or kale if you prefer)

  • 3" rind from Italian style cheese 

  • Grated Italian style cheese

  • Chopped flat parsley to garnish

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