Ground Turkey Soup

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.
1 tablespoon olive oil
3.5 oz pancetta
Add the onion, carrot and celery and cook for 8-10 minutes until softened.
1 large onion
2 medium carrots
2-3 celery stalks
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.
1 pound lean ground turkey
Stir in the garlic, fresh rosemary, thyme, sage and red chili flakes and cook for another minute until fragrant.
2 large garlic cloves
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2-3 fresh sage leaves
¼ teaspoon red chili flakes
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.
3 medium potatoes
5 cups chicken stock
Stir in the low-fat cream and grated Parmesan.
1 cup low-fat cream
⅓ cup Parmesan
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.
Salt and freshly ground black pepper to taste