This Easy Tomato and Turkey Stew recipe is hearty, thick, sweet, and spicy, with all kinds of goodies on every spoonful! And only 30 minutes start to finish!
Are you still relishing in your Thanksgiving left overs? I made my favorite Cran-Turkey Enchiladas that I can’t stop talking about, with mine. But now my fridge is almost a faint memory of turkey and sweet potatoes.
So I’m starting to dig back into my non-holiday stack of recipes I’ve wanted to try. Like this Tomato and Turkey Stew.
I know for some of you, you already have snow on the ground. But here in California, we’ve finally hit Fall, maintaining mid-60’s for a couple weeks.
The dogs are loving it, since this means their walks get longer. Just this last weekend I was so lost in thought that we went two blocks past our turn. And the only thing that knocked me out of it was noticing one dog is peeing on the other dog’s head because dog #2 is too stupid to move out of the way. And this, of course, made me laugh out loud.
Anyway. Fall. And stew. Yay!
This is one I’ve had printed out for months. I cut back on the red pepper flakes for my kids, and decreased the amount of liquid slightly, since I wanted the consistency thicker. It was perfect.
You only need a handful of pantry items to make this stew
- Lean ground turkey
- Carrots, onion, garlic
- Homemade Marinara sauce (or store-bought)
- Chicken broth
- Cannellini beans
- Small dried pasta
- Olive oil, Italian seasoning, salt, pepper, cracked red pepper
What substitutions can I make?
- Instead of browning ground turkey, toss in some left over Thanksgiving turkey at the end.
- Use vegetable stock instead of the chicken stock.
- Swap out the Cannellini beans for Navy beans or chickpeas.
- Add more broth and less pasta and beans, if you like your stew looser.
I don’t think this needs any crackers or bread because it’s so hearty from the beans and pasta. But some sour dough to mop up the liquid would be nice!
If you like this stew recipe, check out my Chuck Wagon Stew – another family favorite!
Easy Tomato and Turkey Stew
- 3 teaspoons extra virgin olive oil
- 2 large carrots , peeled and slice thin
- 1 small sweet onion , diced
- 3 cloves garlic , minced
- 1 pound lean ground turkey
- salt & pepper
- 3 cups homemade marinara sauce (or 24 ounce jar store-bought)
- 32 ounces low sodium chicken broth
- 15 ounce can cannellini beans , drained & rinsed
- 1/4 teaspoon cracked red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 cup dried small pasta , such as ditalini or macaroni
- In a large pot, warm oil over medium-high heat; saute carrots and onion, until onion is translucent and carrots are tender, about 4 minutes.
- Stir in the garlic and cook until fragrant, 30 seconds.
- Add in the ground turkey and cook for another 2-3 minutes until no pink remains, breaking it up as it cooks. Season with salt and pepper, to taste.
- Pour in marinara sauce, chicken broth, beans, cracked red pepper flakes, Italian seasoning, and salt.
- Bring to a boil, then add in pasta.
- Reduce heat; gentle simmer for 10 minutes, or until pasta is tender.
- Taste and adjust seasonings, if necessary.
- Ladle into bowls, serve, and enjoy!
originally from Iowa Girl Eats