Hearty Turkey Burger Noodle Soup
with Onion & Parsley
Are you ready for the epic-level comforting mash-up of burgers and noodle soup? You’ll begin by caramelizing onion and browning beef and spices. Stir in crushed tomatoes and curly cavatappi pasta, then simmer until tender for a simple, hearty one-pot meal (and a breezy clean up!). A sprinkle of parsley on top adds a bright, herbaceous touch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
10 ounce
Ground Turkey
1 teaspoon
Dried Oregano
1 tablespoon
Fry Seasoning
13.76 ounce
Crushed Tomatoes
2 unit
Beef Stock Concentrate
6 ounce
Cavatappi Pasta
(Contains Wheat)
¼ ounce
Parsley
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces.
• Heat a drizzle of oil in a large pot over medium-high heat. Add beef*, onion, oregano, Fry Seasoning, salt, and pepper; cook, breaking up meat into pieces, until onion is softened and beef is browned, 3-4 minutes. (The beef will finish cooking in the next step.) • Stir in crushed tomatoes, stock concentrates, cavatappi, 3½ cups water, ½ tsp sugar, and a big pinch of salt (6½ cups water and 1 tsp sugar for 4 servings). • Increase heat to high, then cover and bring soup to a boil.
Swap in turkey for beef.
• Once soup is boiling, uncover and cook, stirring occasionally, until pasta is al dente and beef is cooked through, 9-11 minutes. Taste and season with salt and pepper if desired. • While soup cooks, roughly chop parsley.
• Divide soup between bowls. Garnish with parsley and serve. TIP: If you want to add a kick, stir in a pinch of chili flakes from your pantry!
Ground Turkey is fully cooked when internal temperature reaches 165°.
