Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 ribs celery, chopped
  • 2 cups gold potatoes, cubed small
  • 1 cup frozen peas
  • 1 can (15 oz) diced tomatoes, fire-roasted
  • 2 cups fresh baby spinach
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add the ground turkey, breaking it apart with a spoon, and cook until the meat is mahogany-colored and no longer pink.
  3. Stir in the onion, carrots, and celery; sauté for 5–7 minutes until the onions are translucent.
  4. Add the minced garlic and cook for 60 seconds.
  5. Pour in the diced tomatoes with juice and the cubed potatoes.
  6. Stir in the dried oregano and add the bay leaf.
  7. Pour in the broth, scraping the bottom of the pot to deglaze.
  8. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15–20 minutes until potatoes are tender-crisp.
  9. Stir in the frozen peas and baby spinach, cooking for 2 more minutes until spinach is wilted.
  10. Remove the bay leaf.
  11. Stir in the fresh lemon juice and season with salt and pepper to taste.