Turkey Vegetable Soup with Brown Rice Pasta – Gluten Free

Course Main Course, Soup
Cuisine American
Keyword turkey vegetable soup
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4
Calories 413 kcal
Author Sharon



  1. In a large mixing bowl combine turkey with the parsley, basil, flaxseed, sea salt and pepper.
  2. In a large soup pot, heat olive oil over medium low. Add in the ground turkey mixture and stir until completely cooked through
  3. Strain turkey from the pot into a colander. Over the same medium low heat add in the shallots and celery with a pinch of sea salt & pepper. Cook for 4-5 minutes, stirring occasionally, then add in the garlic, and stir again
  4. Add the cooked, drained turkey back to the pot with the veggies and stir well. Pour in the veggie stock, stir and bring to a boil. Reduce to a simmer; add in the kale and let stew for 2 hours
  5. Meanwhile, cook the brown rice noodles according to the package directions. I prefer the shells. Make sure to rinse well & don’t over cook the noodles
  6. Add the noodles to your bowl, cover with soup and garnish with fresh basil
  7. If you are using some of this for leftovers, store the noodles in a separate container
Nutrition Facts
Turkey Vegetable Soup with Brown Rice Pasta – Gluten Free
Amount Per Serving
Calories 413 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 1375mg 57%
Potassium 993mg 28%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 15g
Protein 37g 74%
Vitamin A 85.9%
Vitamin C 52%
Calcium 35.9%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.