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Italian Turkey Soup is hearty and delicious and can be made with turkey or chicken and is easy to make.
Why You’ll Love This Recipe
In anticipation of the turkey leftovers you may be dealing after Thanksgiving and the lack of desire to cook you will probably have, I thought I’d share one of my favorite easy ways to use up leftover turkey. Italian Turkey Soup!
The recipe uses a combination of onion, green peppers, celery, jalapeno and tomatoes.
Ingredients Needed
- Shredded Turkey
- Chicken Broth
- Olive Oil
- Onion
- Green Pepper
- Jalapeño
- Celery
- Petite Cut Tomatoes, canned
- Dry Oregano
- Dry Basil
- Salt and Pepper
- Heavy Cream, optional
How to Make Italian Turkey Soup
- Cook pasta according to directions until al dente.
- Drain and rinse with cold water.
- Add olive oil. onion, celery, green pepper, jalapeño to a frying pan. Sauté until tender.
- Combine chicken broth, water, shredded turkey, tomatoes with their juice and sautéed vegetables to a large soup pot.
- Add in herb and salt and pepper to taste.
- Bring to a boil and then turn down the heat to simmer for 20 minutes.
- Add in pasta and cream if desired. (Images shown did not include cream)
Tips from leigh Anne
- Do not over cook your pasta before you add it into the soup. The pasta will continue to cook in the soup so cooking it al dente will prevent mushy pasta.
- I used Ditalini which is a short macaroni style pasta but you can use any shape.
- If you don’t have leftover turkey you can also use shredded chicken.
- I use dry herbs in this recipe. If you would like to use fresh herbs, just use twice as much as dried.
- I enjoy the soup as is, but if you prefer a creamier soup, add in some whipping cream when you add in the pasta.
Some of our other favorite leftover turkey recipes:
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Italian Turkey Soup
Italian Turkey Soup is hearty and delicious and can be made with your leftover Thanksgiving turkey.
Prep:10 minutes
Cook:20 minutes
0 minutes
Total:30 minutes
Ingredients
- 1 cup dry pasta I used Ditalini or a short macaroni type pasta
- 2 cups shredded turkey or chicken
- 4 cups chicken broth
- 1 Tbsp olive oil
- ½ cup onion chopped
- 1 green pepper diced
- 1 whole jalapeno seeded and diced
- 2 stalks celery diced
- 2 15 oz. cans petite cut tomatoes
- 1 can water
- 1 tsp dry oregano
- 1 tsp dry basil
- salt and pepper to taste
- 1 cup heavy cream optional
Instructions
- Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
- In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
- In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
- Add in herbs. Salt and pepper to taste
- Bring to a boil and simmer for 20 minutes.
- Add in pasta and cream (if desired).
Nutrition Facts:
Calories: 242kcal (12%) Carbohydrates: 13g (4%) Protein: 8g (16%) Fat: 18g (28%) Saturated Fat: 8g (50%) Cholesterol: 62mg (21%) Sodium: 464mg (20%) Potassium: 240mg (7%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 551IU (11%) Vitamin C: 24mg (29%) Calcium: 40mg (4%) Iron: 1mg (6%)
Kathleen says
I made this almost the same but I did the broth right from the bone and added a can of tomatoe paste every one loved it
Jenn says
my favorite soup to make after Thanksgiving and Christmas. Everyone LOVES it.
Leigh Anne Wilkes says
Isn’t it the best! So glad you loved it too!
Winnie says
Made this tonight using my turkey leftover, so yummy. Thanks for the recipe. Can’t wait to look at your other recipe collections.
Leigh Anne says
Winnie, So glad you enjoyed the soup! Hope you’ll try some of my other recipes too.