1-1/2 lb ground turkey
2 tsp olive oil
1 onion, chopped
2 zucchini, chopped
8 oz mushrooms, sliced
1 tsp red pepper flakes, or to taste
2 tsp dried thyme leaf
1/2 tsp black pepper
1 large head escarole, washed, roughly chopped
6 oz ground or chopped canned tomato, or fresh tomato
4 cups chicken broth (low-sodium storebought, or homemade)
1 cup water, if needed to cover
1/4 cup small pasta (orzo, pilaf noodles, spaghetti broken into small pieces, etc.)
Rind of Parmigiano-Reggiano cheese (the secret ingredient) -- any size you have
In a Dutch oven or heavy stock pot, heat olive oil over medium-high heat, and sauté ground turkey until no longer pink, 2-3 minutes.
Add onion, zucchini and mushrooms, and sauté until onions are translucent.
Stir in pepper flakes, oregano and black pepper. Add escarole, and stir to combine. When the escarole is just slightly wilted, add tomato and broth, pasta, and the cheese rind.
After the escarole has cooked down, add a cup or two of water, if the soup seems too thick. Reduce heat to low, and simmer for 15 minutes. If you used homemade chicken broth, you may wish to add salt and more pepper, to taste.
Serve hot, or let cool completely, pack into small containers, and freeze.