Hearty turkey soup with zucchini, rainbow chard, and Urfa chile oil

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hearty turkey soup with zucchini, rainbow chard, and Urfa chile oil

Mediterranean, Paleo, Carb-Conscious, Dairy-Free, Gluten-Free, Diabetes-Friendly, Lean & Clean, Soy-Free

2 Servings, 350 Calories/Serving

20 Minutes

With lean protein and an earthy combo of vegetables, this quick and easy soup is perfect for a cool winter night, with a touch of heat to keep you warm.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic zucchini or other summer squash (about ¾ pound total)
  • 3 ounces organic cremini or other button mushrooms
  • 1 tablespoon sherry vinegar
  • 2 teaspoons Urfa chile flakes
  • 10 ounces ground turkey
  • Sunbasket herb blend (granulated garlic - onion powder - dried thyme - dried oregano)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • 1 teaspoon dried oregano
  • 3 ounces organic chopped chard or other leafy greens

Nutrition per serving

Calories: 350, Protein: 33g (66% DV), Fiber: 5g (20% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 1g, Saturated Fat: 4g (20% DV), Cholesterol: 100mg (33% DV), Sodium: 210mg (9% DV), Carbohydrates: 16g (5% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

  • Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Cut the mushrooms into quarters.
  • In a small bowl, stir together the sherry vinegar, Urfa chile, and 1½ teaspoons [1 TBL] oil. Set aside for garnish.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the ground turkey and herb blend, season with salt and pepper, and mix until just blended.


Cook the soup

In a large sauce pot over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the turkey and cook, stirring to break it up into 1-inch pieces, until starting to brown but not yet cooked through, 1 to 2 minutes. Add the mirepoix, zucchini, mushrooms, and oregano and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.
Add 3 cups [5 cups] water and bring to a boil. Reduce to a vigorous simmer, add the chard, and cook, stirring occasionally, until the turkey is cooked through, the vegetables are tender, and the chard is just wilted, 3 to 5 minutes. Remove from the heat and season with salt and pepper.


Transfer the soup to individual bowls and garnish each with 1 teaspoon Urfa chile oil. Serve the remaining chile oil on the side.
Kids Can!
  • Measure the oil for the Urfa chile oil
  • Measure the water for the soup.
  • Time the cooking.