Italian Turkey Soup
Italian Turkey Soup is hearty and delicious and can be made with your leftover Thanksgiving turkey.
Servings 8 servings
Calories 242kcal
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
Calories: 242kcal | Carbohydrates: 13g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 464mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 24mg | Calcium: 40mg | Iron: 1mg