Turkey Chili Mac Soup

Who said soup can’t be filling? We found the recipe that disproves the rumor! We were full long after lunch, without ever thinking about our snack drawer! The high protein provided by the ground turkey and kidney beans helped to stave off our hunger pangs the whole day! This satisfying and hearty soup will warm you up from head to toe, perfect for when the temperature takes a plunge! 


While shopping for the ingredients, we happened across Chia Elbows, a gluten free option for those looking to cut back! We also couldn’t help but notice the additional nutritional boost from the chia seeds! We got a welcome dose of Omega-3s from the chia seeds, perfect for those with pulmonary restrictions looking for a healthy pasta substitute. Don’t fear a loss of texture or flavor – from the bowls of soup we sampled, there was no discernable difference between the Chia Elbows and your average macaroni elbows! 

Now, you might be looking at the ingredient list and think, “this would make a great chili recipe.” You would be right! To try and thicken the chili, we recommend using only 2 cups of broth instead of 6 cups. Another way I have thickened chili in the past is by using some of the kidney beans and blending them into a paste to add back into the chili without detracting from the flavor by using typical thickening agents such as flour, cream, etc. We love how free you can be with this recipe! 

For our spicy friends, feel free to add a bit more cayenne pepper or your favorite hot sauce to liven up the dish! There were plenty of leftovers, so you definitely have enough to portion out and freeze for a flavorful meal you will be excited to reheat! Enjoy!


  • 1 lb ground turkey
  • Salt and pepper to taste 
  • 1 ½ tbsp chili powder
  • 1 tbsp olive oil
  • 1 bell pepper, seeded and diced
  • ½ onion, diced
  • 1 clove garlic, minced
  • 14 oz can kidney beans
  • 32 oz jar pasta sauce
  • 6 cup beef or chicken broth
  • 1 cup whole wheat (we used chia pasta) elbow pasta, uncooked
  • Shredded cheese for topping


  1. In a large soup pot, cook the ground turkey over medium-high heat, seasoning with chili powder, salt, and pepper, until cooked through. Drain, then place turkey in a separate bowl and set aside.
  2. In the same pot, add the olive oil, diced bell pepper, diced onion, and minced garlic to the pot. Sauté over medium heat until onions are translucent and peppers tender.
  3. Add cooked ground turkey, diced tomatoes, pasta sauce, kidney beans, broth, and macaroni noodles.
  4. Bring to a boil, then reduce heat to medium-low to simmer. Let simmer for 15-20 or until the noodles tender.
  5. Garnish with cheese and enjoy!

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