Ingredients
1 tbsp. olive oil
3.5 oz. pancetta
1 large onion (diced)
2 medium carrots (diced)
2 - 3 celery stalks (diced)
1 lb. ground turkey
2 garlic (minced)
1 tbsp. rosemary (finely chopped)
1 tbsp. thyme (finely chopped)
2 - 3 sage leaves (sliced)
1/4 red chili flakes
3 potatoes (peeled and cut into 1-inch cubes)
5 cup chicken stock
1 cup low-fat cream
1/3 Parmesan (grated)
Salt and freshly ground black pepper (to taste)
Directions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat and cook the pancetta for 2-3 minutes until slightly crispy.
- 2
Add the onion, carrot and celery and cook for 8-10 minutes until softened.
- 3
Next, add the lean ground turkey and cook for 4-5 minutes until no longer pink. Break it up with your spoon as you go.
- 4
Stir in the garlic, fresh rosemary, thyme, sage and red chili flakes and cook for another minute until fragrant.
- 5
Add the potatoes and chicken stock, bring to a boil, then lower the heat to medium-low and simmer for 20 minutes or until the potatoes are fork tender.
- 6
Stir in the low-fat cream and grated Parmesan.
- 7
Adjust the seasoning to taste with salt and freshly ground black pepper, and serve hot, with some extra grated Parmesan on top if you like.