Step 1: Sauté the Vegetables

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the Aromatics: Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent.
3. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Tip: Don’t rush this step! Sautéing the vegetables creates a flavorful base for your soup. You can also add other veggies like bell peppers or zucchini if you have them.

Step 2: Add the Broth and Turkey

4. Pour in the Broth: Add the turkey or chicken broth to the pot, stirring well to combine all the flavors.
5. Add the Turkey: Toss in the cooked turkey, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a gentle simmer.

Note: If you want a richer flavor, you can use homemade turkey broth if you have it!

Step 3: Simmer and Stir

6. Simmer: Allow the soup to simmer for about 20 minutes. This gives the flavors time to meld beautifully.
7. Adjust Seasonings: Taste the soup and adjust the salt and pepper as needed. Don’t be afraid to go a little heavy on the seasonings!

Encouragement: If the soup tastes bland, a little extra salt or a squeeze of lemon juice can work wonders!

Step 4: Add Greens and Peas

8. Add Spinach or Kale: Stir in the fresh spinach or kale and let it wilt in the hot soup.
9. Finish with Peas: Add the frozen peas and cook for another 5 minutes until they are heated through.

Personal Touch: I love adding greens to my soups because they boost the nutrition and add beautiful color! Plus, it’s an easy way to get your veggies in.

Step 5: Serve and Enjoy

10. Serve Hot: Ladle the soup into bowls and serve hot. You can also add a squeeze of fresh lemon juice on top for extra brightness.
11. Garnish: If you have fresh herbs on hand, sprinkle some chopped parsley or dill for a pop of color and freshness.