Credit for this recipe goes to my mom! Italian goulash was her creation and it has been an absolute family favorite for as long as I can remember. Goulash is true comfort food and the most perfect meal during colder months. It is so simple to make and super healthy, too. I made a few adjustments from my mom’s recipe, like using ground turkey instead of beef, but it is just as yummy as it always has been. The perfect way to serve this meal is with a sprinkle of freshly grated parmesan cheese on top, a slice of crusty Italian bread (I go for the gluten free!) on the side, and in the company of family and friends to share the happiness.
P.S. This recipe makes quite a lot, but it freezes so well. Pop your leftovers in the freezer in individual portions to take out and enjoy whenever you’re short on time, or just don’t feel like cooking.
Serves 7-9 people
1 lb lean ground turkey
2 sweet white onions, diced
4 celery stalks, diced
4 carrots, diced
1 zucchini, diced
2 Tbsp olive oil
1-28 oz can diced tomatoes
6 cups vegetable broth
2 cups marinara sauce
1 tsp garlic powder
3 Tbsp basil
3 Tbsp oregano
Salt and pepper to taste
2 ½ cups brown rice pasta (elbow shape!)
Parmesan cheese to sprinkle on top
- In a large pot, heat olive oil and sauté diced onion until translucent. Season with salt and pep.
- Add ground turkey and continue to sauté for about 5 minutes.
- Add remaining diced vegetables, canned tomatoes, vegetable broth, water, marinara sauce, and spices.
- Simmer for at least 45 minutes or longer.
- Either cook the pasta on the side and add it after, or throw the pasta into the soup, leaving just enough time for it to cook before serving.
Note: the pasta will soak up a lot of the broth if you end up having leftovers and it sits in the soup for a while. If you don’t want that to happen, just add the cooked pasta to each serving right before you eat. Personally, I like it when the pasta soaks everything up but whatevs.