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Italian Turkey Soup
Italian Turkey Soup is hearty and delicious and can be made with your leftover Thanksgiving turkey.
Course
Main Dish
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
0
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
242
kcal
Author
Leigh Anne Wilkes
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
cup
heavy cream
1
tsp
dry oregano
1
tsp
dry basil
salt and pepper to taste
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.
Nutrition
Calories:
242
kcal
|
Carbohydrates:
13
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Cholesterol:
62
mg
|
Sodium:
464
mg
|
Potassium:
240
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
551
IU
|
Vitamin C:
24
mg
|
Calcium:
40
mg
|
Iron:
1
mg