Description
A comforting and hearty Turkey Vegetable Soup that utilizes leftover turkey, combined with fresh vegetables, pasta, and flavorful broth for a nutritious and satisfying meal perfect for any season.
Ingredients
Scale
Main Ingredients
- 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 low sodium chicken broth
- 14.5 ounces canned petite diced tomatoes with juices (1 can)
- 3 cups cooked chopped or shredded turkey
- 2 cups frozen mixed vegetables, thawed or leftover cooked vegetables
- 6 ounces medium pasta
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a Dutch oven or large pot, heat the olive oil and butter over medium heat. Add the diced onion, sliced celery, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Flour and Seasoning: Sprinkle the all-purpose flour and Italian seasoning into the pot. Stir continuously and cook for 2 minutes to remove the raw flour taste and incorporate the seasoning.
- Add Liquids and Turkey: Pour in the chicken broth and canned diced tomatoes with their juices. Add the chopped or shredded turkey meat. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 20 to 25 minutes to allow the flavors to meld.
- Cook Pasta and Vegetables: Stir in the thawed mixed vegetables and the pasta. Continue cooking for 10 to 15 minutes, or until the pasta is tender and the vegetables are heated through. Stir occasionally to prevent pasta from sticking.
- Season and Serve: Taste the soup and season with salt and pepper to your preference. Serve hot and enjoy your nourishing turkey vegetable soup.
Notes
- Utilize leftover holiday turkey to minimize waste and create an economical, delicious meal.
- Feel free to substitute mixed vegetables based on preference or seasonal availability.
- If you prefer a thicker soup, reduce the chicken broth slightly or cook the soup longer to concentrate flavors.
- For gluten-free option, substitute all-purpose flour with gluten-free flour and use gluten-free pasta.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 5 g
- Sodium: 857 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 50 mg
