Italian Turkey Soup
Give your Thanksgiving leftovers a delicious second life! This hearty Italian Turkey Soup blends tender turkey, beans, veggies, and herbs in a savory broth that warms you from the inside out.
Equipment
- 1 Dutch Oven or large stock pot
- 1 Set of Measuring spoons and cups
- 1 Knife
Ingredients
- 4 Cloves chopped garlic
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 tbsp Olive Oil
- 2 cups chopped turkey
- 15 oz can white navy beans, rinsed
- 2 cups orecchiette pasta
- 1 cup water
Spices
- 2 Bay Leaves
- 1 tbsp Italian Seasoning
- 1/2 tbsp Dried Dill
- 1 tbsp Thyme
- 1 tbsp Salt
- 1 tbs pepper
Instructions
- Heat a large Dutch oven over low-medium heat. Keep the temperature at or under 350 degrees so that the olive oil does not smoke.
- Once the Dutch oven is hot, add the olive oil, carrots, celery, and onion. Cook for 2-3 minutes, stirring frequently.
- Add Italian seasoning, dill, thyme, salt, and pepper, and stir will to incorporate with the vegetables.
- Add in the garlic and stir frequently for 1-2 more minutes - just until the vegetables have softened and the onions are translucent.
- Add turkey broth, chopped turkey, and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
- Pour in 1 cup of water, then add the orecchiette and navy beans. Bring back to a low boil and cook for 12-15 minutes, stirring occasionally, until pasta is tender
- Remove bay leaves, taste, and adjust seasoning as needed. Serve hot with a sprinkle of Parmesan and a slice of crusty bread.
Notes
Additional Nutritional Facts - per serving:
- Protein 24g
- Carbohydrates 30g
- Fiber 4g
- Sugars 3g
- Total fat 9.5g
- Saturated fat 1.5g
- Monounsaturated fat 6.5g
- Vitamin E 1.3mg
- Vitamin C 6mg
- Vitamin B (Thiamin) 0.2mg
- Vitamin B2 (Riboflavin) 0.2mg
- Vitamin B3 (Niacin) 4mg