Leftover Turkey Vegetable Soup
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)

Leftover Turkey Vegetable Soup

NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 52%
CARBS 34G47% OF CAL
7G FIBER0G ADDED6G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 6G19% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable and pasta soup made with leftover turkey, diced tomatoes, and beans. Perfect for using up turkey after the holidays.

mainamericansoupchickendairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 6 - 7 cups homemade turkey or store-bought chicken broth (see Notes below for how to make homemade turkey stock)
  • 28 oz can diced canned tomatoes (or whole canned tomatoes hand crushed, with their juices)
  • 1 Tablespoon olive oil
  • 1 small onion (sliced or diced)
  • 1 cup celery (diced)
  • 1 medium carrot (peeled and cut into thin slices or diced *see Note 1)
  • 1 cup dried pasta (small shells or macaroni work well)
  • 19 oz can white or red kidney beans (drained and rinsed)
  • 2 1/2 - 3 cups cooked turkey (cut into bite-sized pieces)
  • Thyme sprig (or a 1/4 tsp dried thyme leaves)
  • Salt and freshly ground pepper
  • 1-2 Tablespoon tomato paste (optional)
  • 1/4 cup chopped fresh parsley (spinach or kale and/or frozen peas)
  • Additional salt and pepper (as needed to taste)
PREP
15M
SODIUM
533MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.