Last year, I bookmarked a recipe called Tuscan Turkey Soup based solely on the name. When I went back to make the recipe and looked carefully at the list of ingredients I was disappointed to discover it used a can of pumpkin in the soup. I am sure pumpkin soup tastes great, but I saw Tuscan and had images of tomatoes and oregano floating through my head. I had pumpkin on hand and almost went ahead and made the recipe as directed, but then I decided to make the soup as I imagined it instead. This is now my family’s favorite turkey soup.
This is an easy recipe that comes together quickly. If you didn’t make turkey broth with your bones, you can use chicken or vegetable broth instead.
- splash of olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 1 cup grated carrot
- 2 cups cooked turkey, cubed
- 2 cups diced tomatoes (or 1 – 15 oz. can of tomatoes with juices)
- 2 cups cooked northern beans ( or 1 – 15 oz. can, drained)
- 4 cups turkey broth (How to Make Turkey Broth)
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon basil
- ¼ teaspoon pepper
- 1 tablespoon fresh parsley ( or 2 teaspoons dried)
- In a large soup pot, sauté the onions, garlic, and celery in oil until the onions are translucent.
- Add carrots, turkey, tomatoes, beans, broth, and spices. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
How will you be using your leftover turkey? Need ideas? Here is a round up of Leftover Turkey Recipes.