Description
This comforting Turkey Vegetable Soup is a perfect way to use leftover turkey, combining tender turkey chunks with mixed vegetables and pasta in a flavorful broth seasoned with Italian herbs. It’s a hearty, nutritious soup that’s easy to prepare and ideal for a cozy meal any day of the week.
Ingredients
Scale
Soup Base
- 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
Soup Liquids and Main Ingredients
- 6 cups chicken broth, low sodium
- 14.5 ounces canned petite diced tomatoes, with juices (1 can)
- 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
Instructions
- Sauté Vegetables: In a Dutch oven or large pot, heat olive oil and butter over medium heat. Add diced onion, sliced celery, and minced garlic. Cook for about 5 minutes until the vegetables have softened and become fragrant.
- Add Flour and Seasoning: Stir in the all-purpose flour and Italian seasoning. Cook this mixture for 2 minutes to form a roux and develop the flavors, stirring constantly to prevent burning.
- Add Broth and Main Ingredients: Gradually pour in the chicken broth, stirring to combine with the roux. Add the canned diced tomatoes with their juices and the chopped or shredded turkey. Bring the soup to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, allowing the flavors to meld.
- Add Vegetables and Pasta: Stir in the thawed mixed vegetables and the medium pasta. Continue cooking the soup for an additional 10-15 minutes, or until the pasta is tender and the vegetables are heated through.
- Season and Serve: Taste the soup and season with salt and pepper according to your preference. Serve hot for a satisfying meal.
Notes
- This soup is a great way to utilize leftover holiday turkey, making it both economical and delicious.
- You can substitute the mixed vegetables with any vegetables you have on hand, such as carrots, peas, or green beans.
- Use gluten-free flour and pasta if you want to make this soup gluten-free.
- For a creamier soup, add a splash of cream or milk at the end of cooking.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 274 kcal
- 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
