Serves: 4

Time: ~45 minutes

Ingredients

Soup

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1 tbsp olive oil

1 tbsp butter or ghee

1 small onion, very finely diced (or pulse-blended)

1 small carrot, very finely diced

1 celery stalk, very finely diced

4 cloves garlic, minced

1 lb ground turkey

1½ tsp kosher salt (plus more to taste)

½ tsp black pepper

½ tsp dried oregano

½ tsp dried basil

½ tsp smoked paprika

¼ tsp cumin

Pinch red pepper flakes

Pinch cinnamon

¼ cup dry white wine

7 cups chicken broth (extra for one-pot pasta cooking)

1 (15 oz) can chickpeas, drained & rinsed (full can in soup)

¾ cup dry ditalini pasta

2–3 cups fresh spinach

1–2 tsp honey (to taste)

Juice of ½–1 lemon (to taste)

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Crispy Chickpeas (Topping)

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½ of the chickpeas (pat dry)

1 tbsp olive oil

½ tsp paprika

Pinch salt

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Whipped Hot Honey Feta

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6 oz feta

2–3 tbsp cream cheese or Greek yogurt

1½–2 tbsp hot honey

1 tbsp olive oil

Zest of ½ lemon

Black pepper, to taste

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Finish

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Fresh dill or parsley, chopped

Olive oil drizzle

Optional: extra hot honey drizzle

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Instructions

1. Crispy Chickpeas

   Preheat oven to 425°F.

   Toss half the chickpeas with olive oil, paprika, and salt.

   Roast 15–20 minutes until lightly crisp. Set aside.

2. Build the Base

   In a large pot, heat olive oil + butter over medium heat.

   Add onion, carrot, celery. Cook 5–7 minutes until soft and lightly golden.

   Add garlic and cook 1 minute.

3. Brown the Turkey

   Add ground turkey, salt, and pepper.

   Cook until browned, breaking it up well.

4. Bloom Spices

   Stir in oregano, basil, paprika, cumin, red pepper flakes, and pinch of cinnamon.

   Cook 1–2 minutes until fragrant.

5. Deglaze

   Pour in white wine, scraping up any browned bits.

   Simmer 2–3 minutes until slightly reduced.

6. Simmer + Cook Pasta

   Add chicken broth and the remaining chickpeas. Bring to a gentle simmer.

   Stir in ditalini. Simmer 8–10 minutes, stirring occasionally, until pasta is just tender.

7. Finish Soup

   Stir in spinach and let wilt (1–2 minutes).

   Add honey and lemon juice to taste.

   Adjust salt as needed.

8. Whipped Hot Honey Feta

   Blend all ingredients until smooth and fluffy. Adjust heat/sweetness with more hot honey if desired.

9. Serve

Ladle soup into bowls.

Top with:

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Generous dollop of whipped hot honey feta

Crispy chickpeas

Fresh herbs

Drizzle olive oil

Optional light drizzle of hot honey

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Notes

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Soup will thicken slightly as it sits—add broth when reheating.

Slightly undercook pasta for best texture over time.

Whipped feta doubles as a spread for sourdough.

For extra richness: finish with olive oil or a small pat of butter.

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Flavor profile: lemony, herby, gently spiced, lightly sweet, creamy + crunchy contrast