Spend with Pennies · by Holly Nilsson★ 5.0 (18)
Turkey Vegetable Soup
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 51%
CARBS 31G41% OF CAL
4G FIBER0G ADDED4G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 9G26% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, economical soup that gives leftover turkey a second life with vegetables, pasta, and broth. Comfort food that's easy to prepare.
mainamericansoupchicken🫕 dutch oven🍲 stockpot
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 large onion (diced)
- 4 ribs celery (sliced)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 2 teaspoons Italian seasoning
- 6 cups chicken broth (low sodium)
- 14.5 ounces canned petite diced tomatoes (1 can, with juices)
- 3 cups cooked chopped turkey (or shredded turkey)
- 2 cups frozen mixed vegetables (thawed, or leftover cooked vegetables)
- 6 ounces medium pasta
- salt and pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 51%
CARBS 31G41% OF CAL
4G FIBER0G ADDED4G INTRINSIC22G OTHER5G TOTAL SUGAR
FAT 9G26% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 316mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 627mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.