turkey vegetable soup

Turkey Vegetable Soup is a great way to use up leftover turkey and enjoy something lighter the day after your big Thanksgiving Meal.

Turkey Vegetable Soup

olive oil

onion (diced (about 1 cup))

carrots

celery

garlic

oregano

thyme

bay leaves

turkey (white or dark meat)

tomatoes (with the juices)

turkey broth

corn

peas

salt and pepper

parsley

Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.

Add minced garlic, oregano, thyme and bay leaves to the pot and cook for a couple of minutes, stirring often.

Add shredded turkey, tomatoes and turkey broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Add peas and corn and simmer for 5 more minutes.

Stir in fresh minced parsley and serve immediately.

A flavorful, comforting, veggie-packed dinner soup, made in one pot, and ready in 30 minutes.

30 Minute Healthy Turkey Vegetable Soup

Tablespoons extra virgin olive oil

shallots (2-3 large shallots)

garlic cloves, finely chopped

turkey

salt

vegetable broth or chicken broth

tomato puree

leaves

basil

red pepper flakes

curly kale, leaves

parmesan cheese

Heat 2 tablespoons olive oil in a large pot or Dutch oven. Sauté shallots over medium heat for 3-4 minutes, until soft. Add the garlic and sauté for a minute longer. Add turkey and salt. Cook, stirring and tossing, until turkey loses its pink color, 4 minutes or so.

Add 4 cups of broth, tomato puree, cauliflower, basil, oregano and crushed red pepper. Bring to a boil, lower to a simmer and cook, uncovered, for 10 minutes.

Use an immersion blender to puree three quarters of the soup, or less if you prefer a chunkier texture. If you don't have an immersion blender, puree the soup in a food processor or blender and return it to the pot. Add additional broth if you want to thin the soup.

Add shredded kale to the pot and heat the soup for 2-3 minutes, stirring, until the kale wilts and the soup is heated through.

Ladle the soup into bowls. Drizzle with a little olive oil and top generously with grated parmesan.

Made this last night - wow! This took me no time at all and the flavor was outstanding. Big raves from the family - it worked as a meal in itself.  I will definitely be making again.

So good! Thanks for the recipe. I will be making this again soon.

This recipe was heavenly!! I think the type of tomatoe puree used really makes a difference. I used an organic crushed tomatoe from a jar. The shallots and garlic and all the flavours come together so nicely! It's like all the dreaminess of a rich tomatoey pasta without the carbs. I did decide to add some black beans to it for the extra folate and I think it went really well with it, especially when I pureed it with the cauliflower. It was delicious. I will definitely make it again.  Thanks for sharing!

This is absolutely our FAVORITE recipe!  Great for apres ski, great in the summer - everyone loves it and so easy and healthy!!

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Top 2 turkey vegetable soup recipes from across the web

The most viewed turkey vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Turkey Vegetable Soup

30 Minute Healthy Turkey Vegetable ...

The most viewed turkey vegetable soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine