This Tuscan Turkey Soup recipe uses leftover turkey so it comes together quickly!
A few years ago, I bookmarked a recipe called Tuscan Turkey Soup based solely on the name. When I went back to make the recipe with my leftover Thanksgiving turkey and looked carefully at the list of ingredients I was disappointed to discover it used a can of pumpkin in the soup.
I know that 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: a turkey soup with vegetables and Italian spices. This is now my family’s favorite turkey soup. Even the pickiest child loves it.
Since this uses leftover turkey, this easy turkey soup recipe comes together quickly.
If you didn’t make turkey broth with your leftover turkey bones, you can use chicken broth or vegetable broth instead.
Tuscan Turkey Soup Recipe
This is a quick and easy turkey soup recipe with Italian seasoning.
Ingredients:
- splash of olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 3 stalks of 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)
Directions:
-
- In a large soup pot, sauté the onions, garlic, and celery in oil until the onions are translucent.
- Add the carrots, turkey, tomatoes, beans, broth, and spices.
- Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
Printable Recipe for Tuscan Turkey Soup
Tuscan Turkey Soup Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 3 cloves garlic minced
- 3 stalks of 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
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon basil
- ¼ teaspoon pepper
- 1 tablespoon fresh parsley or 2 teaspoons dried
Instructions
- In a large soup pot, sauté the onions, garlic, and celery in oil until the onions are translucent.
- Add the carrots, turkey, tomatoes, beans, broth, and spices.
- Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
More Leftover Turkey Recipes:
Christy says
Alea,
this soup looks so delicious – I can believe it is a family favorite. I am with you – not feeling the pumpkin in a Tuscan soup =-]
thanks for sharing this with the hearth and soul hop!
Sheila says
Alea,
Thanks for sharing this. It looks so good. I think I'd be able to eat it—even with the carrots!! I hope you and your family have a wonderful Thanksgiving. Take care.