Express
Turkey Ratatouille Soup
with croutons and Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Turkey
- 1 Yellow Squash
- 4 oz. Crushed Tomatoes
- 3 oz. Frozen Corn
- 2 oz. Baby Spinach
- 1 oz. Basil Pesto
- 1 oz. Creme Fraiche
- ½ oz. Seasoned Croutons
- ½ oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- ½ tsp. Rotisserie Chicken Seasoning
- ½ tsp. Lemon N Herb Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories490
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Carbohydrates26g
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Net Carbs22g
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Fat28g
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Protein36g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Trim and quarter yellow squash lengthwise. Cut into 1/4” slices.
Coarsely chop spinach. -
2 Cook the Turkey
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add ground turkey, rotisserie chicken seasoning, and 1/4 tsp. salt to hot pot. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes. -
3 Add the Broth and Vegetables
Add 2 1/2 cups water, chicken base, and tomatoes to hot pot. Stir to combine and bring to a simmer.
Once simmering, add yellow squash and lemon n herb seasoning. Stir occasionally until tender, 4-5 minutes.Add corn, spinach, and 1/4 tsp. salt. Stir occasionally until spinach is wilted, 1-2 minutes.Remove from burner.While soup cooks, continue recipe. -
4 Make Pesto Crema and Finish Dish
In a mixing bowl, combine creme fraiche and pesto. Set aside. Make dinnertime fun! With supervision, have your kid(s) help prepare the crema.
Plate dish as pictured on front of card, topping soup with croutons and cheese. Garnish with pesto crema. Bon appétit!
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