Flip these leftovers right into a healthful coronary heart soup!
On this simple soup recipe, leftover turkey and blended greens are cooked in a seasoned broth with tender pasta for cozy goodness in each spoonful!
- It’s one among my favourite methods to use leftover turkey from the vacation feast.
- Cooked in a single pot, turkey vegetable soup is simple to make
- It’s made in simply one pot, so cleanup is a cinch.
- Maintain the pasta on the facet and this recipe will freeze and reheat properly.
- It’s so cozy to take pleasure in on a chilly day. Serve with a facet of crusty bread for the right meal!
Ingredient Ideas and Swaps For Turkey Vegetable Soup
- Turkey: Use cooked turkey on this recipe. I chop leftover Thanksgiving turkey and freeze it in small 2 to three cup parts for recipes.
- Turkey Swap: Use cooked or rotisserie hen or brown 1 pound of floor turkey.
- Greens: Onion and celery taste the broth on this soup whereas blended greens add colour and selection.
- Use leftovers: Exchange the frozen blended greens with leftover cooked or roasted greens, from carrots or inexperienced beans to candy potatoes. Add cooked greens over the past 5 minutes of cooking time.
- Pasta: Use any form; we favor small to medium shapes. Attempt elbow or shell macaroni noodles, Gemelli, or rotini.
- Broth: This wealthy, tomato-ey broth is flavorful and straightforward to make. Use my DIY Italian herb mix. Should you’ve bought a carcass (and somewhat little bit of time), this recipe is nice with homemade broth.
Variations
- Funds stretcher: Stretch the soup additional by including two cups of additional broth and 1 can of drained and rinsed beans. Attempt kidney beans, cannellini beans, or garbanzo beans.
- Swap the spices: Swap the Italian seasoning for homemade taco seasoning and add Rotel tomatoes as a substitute of diced tomatoes for somewhat spicy kick.
Easy methods to Make Turkey Vegetable Soup
Professional tip: Certainly one of my favourite ideas for broth-based soups is so as to add a contact of flour. Flour thickens the broth ever so barely for a extra silky texture.
- Soften onion, celery, and garlic in a Dutch oven. Stir in flour and seasoning.
- Add broth, tomatoes, and turkey and convey to a boil.
- Simmer uncovered, after which add blended greens and pasta.
Cook dinner till the pasta is tender, and season earlier than serving.
The pasta will take up broth if leftovers are saved. Should you’re planning for leftovers, cook dinner the pasta individually and add a spoonful to every serving bowl.
Storing Leftover Soup
- Maintain turkey vegetable soup in an hermetic container within the fridge for as much as 4 days and reheat it on the range.
- To freeze the soup, switch it to zippered luggage and freeze for as much as 4 months. Reheat over medium warmth, including freshly cooked noodles, pasta, or rice earlier than serving.
Should you’ve cooked the pasta within the soup and need to retailer or freeze leftovers, pressure the broth right into a separate container. Storing or freezing the “goodies” and the broth individually ensures the pasta doesn’t turn into mushy by absorbing the broth.
Love Your Leftover Turkey!
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Turkey Vegetable Soup
Give vacation turkey a second life with this simple and economical turkey vegetable soup with pasta.
Forestall your display from going darkish
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In a Dutch oven or massive pot, cook dinner onion, celery, and garlic in olive oil and butter over medium warmth for about 5 minutes or till softened.
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Stir in flour and Italian seasoning. Cook dinner 2 minutes.
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Add broth, tomatoes, and turkey. Carry to a boil, scale back warmth, and simmer uncovered for 20-25 minutes.
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Stir in blended greens and pasta*. Cook dinner 10-Quarter-hour or till pasta is tender. Season with salt and pepper to style.
- Pasta: Should you plan to have leftovers, cook dinner the pasta on the facet and add to every bowl earlier than serving. Retailer the pasta individually.
- Should you’ve cooked the pasta within the soup and need to retailer or freeze leftovers, pressure the broth right into a separate container. Storing or freezing the “goodies” and the broth individually ensures the pasta doesn’t turn into mushy by absorbing the broth.
- Leftovers will be saved within the fridge in an hermetic container for as much as 4 days or within the freezer for as much as 4 months.
Energy: 274 | Carbohydrates: 32g | Protein: 19g | Fats: 8g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 50mg | Sodium: 857mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2670IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg
Vitamin info supplied is an estimate and can differ based mostly on cooking strategies and types of components used.
Course Dinner, Entree, Lunch, Fundamental Course, Soup, Turkey
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