This Italian Turkey Stew is a comforting, hearty meal packed with Italian flavors. It’s a lighter twist using lean ground turkey, fire-roasted tomatoes, herbs, and beans for a deeply satisfying dish. Perfect for chilly evenings, this stew is flexible and tastes even better the next day.
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Why You’ll Love This Italian Turkey Stew
- Cozy & light: Lean turkey and rich tomato broth feel indulgent yet healthy.
- Flavor deepens overnight: Tastes even better the next day—ideal for meal prep.
- Incredibly versatile: Swap beans or add any veggies you have on hand.
- Minimal hands-on time: Sauté, then let the stove do the work.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 500 g lean ground turkey
- 120 ml dry red wine (like Chianti or Sangiovese)
- 800 g canned fire-roasted tomatoes
- 500 ml chicken broth
- 1 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 400 g canned cannellini beans, rinsed
- Salt and black pepper to taste
- Fresh parsley for garnish
- Grated Parmesan cheese for serving
Tools: Large heavy-bottomed pot or Dutch oven, wooden spoon, measuring cups/spoons, chef’s knife, cutting board.
Notes: Don’t skip the red wine—it adds depth and acidity. Fire-roasted tomatoes bring a subtle smokiness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 9 g |
| Carbs: | 30 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Use a heavy-bottomed pot. This distributes heat evenly, preventing the turkey and veggies from burning during the initial sauté. A thin pot might give you hot spots and uneven cooking.
- Don’t rush the veggie sauté. Let the onion, carrots, and celery soften properly—this builds a sweet, savory base. If they’re still crunchy, the final stew texture will be off.
- Brown the turkey well. You want some golden bits on the turkey—that’s flavor! Just break it up with your spoon and let it sear a bit before stirring.
- Choose your beans wisely. Cannellini beans are creamy and mild, but chickpeas or kidney beans work too. Just rinse them well to remove the starchy canning liquid.
- Taste and adjust at the end. Seasoning is key. Salt early, but do a final taste after simmering—you might need more pepper, a pinch of salt, or even a dash of red wine vinegar to brighten it up.
How to Make Italian Turkey Stew
Step 1: Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 6–8 minutes, stirring occasionally, until the onion is translucent and the veggies have softened. You’ll notice a lovely sweet aroma—that’s the flavor foundation building. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 2: Increase the heat to medium-high and add the ground turkey. Use your wooden spoon to break it up into small chunks. Cook for 5–7 minutes, stirring only occasionally, until the turkey is no longer pink and has some golden-brown spots. Those browned bits are packed with savory flavor, so don’t skip this step!
Step 3: Pour in the red wine, scraping the bottom of the pot to lift up any stuck-on bits—this is called deglazing, and it’s where a ton of flavor lives. Let the wine bubble and reduce by about half, which should take 2–3 minutes. You’ll notice the sharp alcohol smell fading, leaving behind a rich, fruity depth.
Step 4: Stir in the tomato paste, dried oregano, and dried basil, and cook for one minute to wake up the herbs. Then add the fire-roasted tomatoes (with their juices), chicken broth, and the bay leaf. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
Step 5: After 20 minutes, the stew should have thickened slightly and the flavors will have melded beautifully. Stir in the rinsed cannellini beans and let the stew simmer, uncovered, for another 10 minutes. This allows the beans to heat through and the stew to reduce just a bit more.
Step 6: Remove the bay leaf—it’s done its job! Taste the stew and season generously with salt and black pepper. If it tastes a little flat, a pinch more salt or a dash of red wine vinegar can brighten it right up. Ladle into bowls, garnish with fresh parsley and a generous sprinkle of Parmesan cheese, and serve hot.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Portion into airtight containers, freeze up to 3 months.
- Reviving: Reheat gently on stove or microwave; add splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Crusty garlic bread — Perfect for dipping into the rich tomato broth and scooping up every last bit of turkey and beans.
- Creamy polenta — The soft, buttery texture is a dream with the hearty stew spooned over the top.
- Simple arugula salad — A light, peppery salad with lemon vinaigrette cuts through the richness and adds a fresh contrast.
Drinks
- Chianti or Sangiovese — A medium-bodied red wine mirrors the stew’s Italian roots and complements the tomato and herb notes beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites.
- Amber ale — The malty, slightly sweet beer balances the acidity and enhances the savory turkey flavor.
Something Sweet
- Tiramisu — The coffee-soaked layers and mascarpone cream are a classic, indulgent finish that feels authentically Italian.
- Lemon ricotta cookies — Light, tender cookies with a zesty glaze that won’t feel too heavy after a satisfying stew.
- Dark chocolate affogato — A scoop of vanilla gelato drowned in a shot of hot espresso—simple, elegant, and deeply satisfying.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot with turkey. If you dump all the turkey in and immediately stir, it’ll steam instead of brown. Give it space and let it sear for better texture and flavor.
- Mistake: Skipping the deglazing step. Those browned bits at the bottom of the pot are flavor gold! Not scraping them up with the wine means you’re leaving deliciousness behind.
- Mistake: Using undrained beans. The starchy liquid from the bean can will make your stew cloudy and can throw off the seasoning. Always rinse them well.
- Mist
Italian Turkey Stew
Make this easy Italian Turkey Stew for a hearty, healthy dinner. Packed with flavor and perfect for meal prep. Get the simple recipe and enjoy tonight!
Ingredients
For the Stew
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1 tbsp olive oil
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1 large yellow onion (diced)
-
2 carrots (peeled and sliced)
-
2 celery stalks (chopped)
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4 garlic cloves (minced)
-
500 g lean ground turkey
-
120 ml dry red wine (like Chianti or Sangiovese)
-
800 g canned fire-roasted tomatoes
-
500 ml chicken broth
-
1 tbsp tomato paste
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2 tsp dried oregano
-
1 tsp dried basil
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1 bay leaf
-
400 g canned cannellini beans (rinsed)
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish)
-
Grated Parmesan cheese (for serving)
Instructions
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Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 6–8 minutes, stirring occasionally, until the onion is translucent and the veggies have softened. You’ll notice a lovely sweet aroma—that’s the flavor foundation building. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.01
-
Increase the heat to medium-high and add the ground turkey. Use your wooden spoon to break it up into small chunks. Cook for 5–7 minutes, stirring only occasionally, until the turkey is no longer pink and has some golden-brown spots. Those browned bits are packed with savory flavor, so don’t skip this step!02
-
Pour in the red wine, scraping the bottom of the pot to lift up any stuck-on bits—this is called deglazing, and it’s where a ton of flavor lives. Let the wine bubble and reduce by about half, which should take 2–3 minutes. You’ll notice the sharp alcohol smell fading, leaving behind a rich, fruity depth.03
-
Stir in the tomato paste, dried oregano, and dried basil, and cook for one minute to wake up the herbs. Then add the fire-roasted tomatoes (with their juices), chicken broth, and the bay leaf. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.04
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After 20 minutes, the stew should have thickened slightly and the flavors will have melded beautifully. Stir in the rinsed cannellini beans and let the stew simmer, uncovered, for another 10 minutes. This allows the beans to heat through and the stew to reduce just a bit more.05
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Remove the bay leaf—it’s done its job! Taste the stew and season generously with salt and black pepper. If it tastes a little flat, a pinch more salt or a dash of red wine vinegar can brighten it right up. Ladle into bowls, garnish with fresh parsley and a generous sprinkle of Parmesan cheese, and serve hot.06
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