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Spicy Tomato & Turkey Soup with Ditalini is quick and delicious, and easily made gluten-free. Ready in 30 minutes, too!

Hi. I have soup recipe you NEED to try. Even you soup haters out there.

Yes, you!

(PS How ya gonna hate on soup?)

Ben doesn’t normally care for it, which puzzles me to no end, but even he scooped this one down with a vengeance when I made it last night. Then emailed the following picture to me at 9:00 this morning, confessing to already demolishing the bowl he’d brought in for lunch.

Lay off me, I’m starving…

Which was in response to my email confessing that I had already polished mine off by 9:30.


I’m telling you – there’s something about Spicy Tomato & Turkey Soup with Ditalini! I mean, it’s ready in under 30 minutes, contains pantry & kitchen staples, and JUST TASTES SO DANG GOOD. Plus it’s easily made gluten-free. I had two bowls of it for supper last night. Fine. It was two and a half. I couldn’t help myself!

Start this easy, spicy soup by sauteing 99% lean ground turkey breast with carrots, onion, garlic, and salt & pepper until the turkey is cooked through.

Add in chicken broth, great northern beans, spices like Italian seasoning and crushed red chili pepper flakes, and the star of the soup – marinara sauce.

I used Giada de Laurentiis’ Savory Tomato Sauce from her Target Line. It was sensational!

I’m usually only buy local Gino’s Marinara Sauce for my marinara sauce needs, but for this soup – it was absolutely fantastic.

After the liquid comes to a boil, pour in gluten-free or regular ditalini pasta (or any short cut pasta,) then let the soup cook until the pasta is al dente. Tip: This soup freezes great, but wait until reheating to add/cook the pasta!

Isn’t this pasta shape just the cutest?

When the pasta’s cooked – it’s time to eat!

Spicy Tomato & Turkey Soup with Ditalini


Spicy Tomato & Turkey Soup with Ditalini is quick and delicious, and easily made gluten-free. Ready in 30 minutes, too!


serves 6

  • 1 teaspoon extra virgin olive oil
  • 10 baby carrots (or 2 whole carrots), chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1lb 99% fat free ground turkey breast
  • salt and pepper
  • 1 jar marinara sauce (23-28oz will work fine)
  • 42oz chicken broth
  • 1 can cannellini or Great Northern beans, drainedand rinsed
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup gluten-free or regular ditalini, or other short cut pasta


  1. Heat oil over medium heat in a large soup pot. Add in carrots, onion, garlic and turkey breast, and season with salt & pepper. Cook until turkey is no longer pink, breaking it up as it cooks.
  2. Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Add more salt and pepper if necessary then ladle into bowls and serve.


  • This soup freezes really well - wait until reheating to cook the pasta though as frozen >> thawed pasta can get mushy.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

The textures in this soup were fantastic, and it was hearty, yet light.

I could really taste the parmesan cheese in Giada’s Savory Pasta Sauce, and it complimented the other flavors so well. The tiny kick of heat from the red pepper chili flakes really did it for me too. SO YUM!

Supplemented with a nice side salad.

I’m telling you – make a double batch of this stuff. I wish I had!

In other news…

I’m still suffering from the unfortunate condition known as “vacation puff”, and am not quite ready to face the crowds at the gym just yet – well, that combined with the fact that I realized I’d had a huge chunk of masking tape on my scarf and a giant patch of dark and scaly-looking powder on the right side of my face the entire time I was running errands this afternoon, and wasn’t about to risk anymore chances of public embarrassment – so I hopped over to my parent’s house to use their treadmill after work, where I pushed through this INTENSE Sprint Interval Treadmill Routine:

Print this workout!

Followed by a 4x10x10 At-Home Workout I got from Tina:

10 Push-ups
10 Sit-ups
10 Mountain Climbers (10 each leg, 20 total)
10 Air Squats

Repeat circuit 10 more times, for a total of 100 reps of each exercise.


A few more days of workouts + continuing the non-stop flow of H20 I’ve been guzzling since we got back, and I should be ready to face the crowds in no time. ;)

‘Til then, I’m off to do some laundry (the type A in me HAD to unpack last night!) then settle in with some freelance work, with a side of Teen Mom.

Have a great night!


What time do you usually eat lunch everyday? Do you eat it all at once, or spread it out throughout the afternoon?

What’s your favorite soup/stew?