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Spicy Turkey Soup Florentine with Cream Cheese


Spicy Turkey Soup
  1. 1 Tablespoon Extra Virgin Olive Oil

  2. 1 ½ Cups Onion, diced

  3. 1 Cup Celery, diced

  4. 1 Pasilla chile, diced

  5. 1 Serrano chile, finely diced

  6. ½ Pound Lean Ground Turkey

  7. 4 Cloves Garlic, minced

  8. 1 ½ Teaspoons Sea Salt

  9. ¼ Teaspoon Pepper

  10. 1 Bunch Fresh Spinach, de-stemed and chopped

  11. 1 ½ Cups Small Cauliflower Florets

  12. ¾ Cup Potato, diced small

  13. 1 ½ Cups Great White Northern Beans

  14. 4 Cups Chicken Stock

  15. 3 Ounces Cream Cheese

  16. 3 Green Onions, sliced for garnish


  1. In a large pot over medium heat, add the olive oil, onions, celery and pasilla pepper, sautéing until the onions are translucent, about 8 minutes.

  2. Add in the turkey, garlic, salt and pepper, breaking up the turkey as it browns, until the turkey is fully cooked, about 7 minutes. Add the spinach, and stir until wilted.

  3. Pour in the chicken stock, cauliflower, potato, and beans with their juices, and bring the mixture up to a boil.

  4. Once boiling , add the cream cheese and stir until it is melted into the soup. I used a whisk to help the process.

  5. Divide among four bowls, and top with sliced green onions.


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