Chock full of vegetables, this quick and easy Paleo turkey stew recipe is loaded with both flavor and nutrition. It’s a great way to use up extra leftover cooked turkey (or really any type of pre-cooked meat)…simply add it at the end of cooking before serving. Or if you’re looking for an easy meat-free vegetable stew recipe, this one can be easily modified to be vegetarian or vegan recipe by omitting the meat and swapping the chicken broth for vegetable broth. When I make dinner for vegetarian friends, I’ll make this Paleo stew recipe using vegetable broth and add meat for myself, but hold it out for my veggie friends. Everyone wins!
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Italian Turkey and Vegetable Stew
Total Time: 40 minutes
Cook Time: 40 minutes
saturated fat 7.5g
- 12 slice(s) bacon diced
- 1 medium onion(s) diced
- 2 medium celery stalk(s) diced
- 2 medium garlic clove(s) minced
- 1 tablespoon(s) Italian seasoning
- 2 medium zucchini diced
- 4 cup(s) spinach, baby
- 3 medium tomato(es) diced
- 4 cup(s) chicken broth or turkey broth, preferably homemade
- 2 cup(s) water
- 1 piece(s) turkey breast(s) (12oz)
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- Heat a large pot over medium heat. Add the bacon, onion, and celery and cook until bacon is browned and vegetables are soft. Add the garlic, Italian seasoning, a pinch of salt and pepper, and the zucchini. Cook for another minute and add the spinach and tomatoes. Stir until spinach is wilted and add the broth and water.
- Bring to a boil and add the turkey breast to the pot. Reduce to a simmer and simmer for 20-25 minutes, until turkey is cooked through. Remove the turkey breast from the pot and shred with two forks. Add back to the soup. Simmer until heated through and serve.