Turkey Tomato Florentine Soup THM E

turkey tomato florentine soup

Instant Pot Turkey Tomato Florentine Soup – THM E

Tomato Florentine Soup is one of my favorites, but many recipes have a  thickener added which adds unhealthy starches. This is a quick, easy and filling soup version in less than 30 minutes and cooking it in the Instant Pot gives it a full bodied tomato flavor. It’s also very budget friendly!

Some Tips About Ingredients and Techniques for the Turkey Tomato Florentine Soup

If you have an ALDI store near you, you can purchase almost all of the ingredients there. ALDI carries a brown Basmati rice that cooks quickly compared to other brown rices. I like either Rice Select brand Jasmine Brown Rice or ALDI Basmati rice in this soup. Since the ALDI ground turkey isn’t lean enough for an E, you would have to rinse the cooked meat, so I prefer a leaner ground turkey from another store.

Let’s talk tomato paste. Yes, you can buy 6 ounce cans of tomato paste cheap, but when a recipe calls for a small amount I love using a tubed tomato paste concentrate. These tubes keep extremely well in the refrigerator for weeks. Amore Tomato Paste is available in most grocery stores.

Why soak the rice? I find soaking the rice for a few minutes for this soup works the best. I soak for 15-20 minutes while I do my prep and sauteing. Then I give it a good rinse. This little bit of soaking does speed up the cooking time. If you use a plain brown rice I would suggest that you soak it for at least 4 hours or precook the rice and add it with the spinach.

This soup is also very good made with ground chicken breast or that leftover Thanksgiving turkey breast.  Just pressure cook the soup base and add the left over chicken before adding the spinach. Leave the pot on the warming cycle to heat the chicken through.

Learn a new Cooking Term

Bet the word “fond” will blow you away in the recipe; don’t let it! Fond is French for “base” and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sauteing  or roasting. Scraping the fond from the bottom of your pot is important and helps build an additional flavor layer.

Accessories and Ingredients Used for Instant Pot Turkey Tomato Florentine Soup

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Turkey Tomato Florentine Soup THM E
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Serves: 8
Ingredients
  • ½ cup brown rice (Jasmine or Basmati)
  • 1 cup water
  • 1 tablespoon coconut oil (refined)
  • 1 cup onion (diced)
  • 1 pound ground turkey 99% lean (96% works well too)
  • 2 tablespoons tomato paste
  • 3 cloves garlic (finely minced)
  • ½ teaspoon THM Himalayan mineral salt
  • ¼ teaspoon black pepper
  • 1/16 teaspoon THM Pure Stevia Extract Powder
  • 4 cups chicken stock (or homemade bone broth)
  • 28 ounces crushed tomatoes (canned)
  • 14½ ounces diced tomatoes (canned)
  • 1 cup water
  • 2 bay leaves, whole
  • 1 teaspoon balsamic vinegar
  • 11 ounces spinach leaves (organic, baby)
Instructions
Prep:
  1. Place rice in a medium bowl and allow to soak for 15-20 minutes.
  2. Chop onion; set aside.
Soup:
  1. Place liner in the Instant Pot select [Saute]. When the pot reads hot, put in oil. Once oil is melted add onions. Saute stirring occasionally until onion turns translucent but not browned.
  2. Add ground turkey meat. Saute, breaking up chunks as it cooks. Once the turkey is no long pink move to the outer edges of the pot and add your tomato paste to pot center, stir to build flavor, then blend with meat.
  3. Add minced garlic, salt and pepper; saute for about 30 seconds or until fragrant. Hit [Cancel]. Slowly add a cup of stock and loosen fond on the bottom of the liner, add remaining stock, crushed tomatoes, diced tomatoes with liquid and water.
  4. Drain and rinse rice, add to the pot. Add balsamic vinegar and bay leaves, stir. Close and lock lid, set to sealing. Hit [Rice] which is a 12 minute auto cycle. When pot beeps allow the pot to naturally release the pressure.
  5. Carefully remove lid; remove bay leaves and discard. Add spinach leaves, stir and allow them to wilt before serving soup.
Nutrition Information
Calories: 190 Fat: 3g Carbohydrates: 23g Sodium: 1445mg Fiber: 4g Protein: 18g Cholesterol: 28mg

3 comments

  1. I just found your blog from a recipe link on Pinterest. How do I follow it? It's wonderful to find a blog on someone trying to eat healthier who is not a 20 or 30-something! ha! We are in the same generation and blogs written by "mature" women like ourselves are few and far between. It's not easy trying to limit sugar and other things at my age! So, I'm interested in following this blog, and if you know of any others that you recommend, please do share!

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