Leftover Turkey Soup

Recipe

Soup, Chili & Stew
Leftover Turkey Soup

Primary Media

White casserole dish filled with vegetable broth, pasta, turkey, and beans

User Rating

3.18 out of 5 stars
Rate it:
73 ratings

Recipe Data

8
Servings
25min
Prep
2hr10min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Don't throw away those turkey bones! Put them in your biggest pot and make soup.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 leftover cooked meaty turkey carcass
    4 c. water
    4 c. Hy-Vee 33%-less sodium chicken broth
    1 large onion, quartered
    1 clove(s) garlic, minced
    1 tsp. Hy-Vee salt
    ¼ c. dried tomatoes, cut into thin strips
    1 ½ tsp. Hy-Vee dried Italian seasoning, crushed
    ½ tsp. Hy-Vee black pepper
    3 c. sliced or cubed vegetables, such as carrots, parsnips, celery or turnips
    1 ½ c. dry Hy-Vee whole wheat penne pasta
    1 (15 oz) can Hy-Vee Great Northern beans or cannelloni beans, rinsed and drained

    Directions

    1. Break turkey carcass in half or cut with kitchen shears. Place in a large pot. Add water, broth, onion, garlic and salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours.
    2. Remove turkey carcass. Cool. Remove meat from bones; discard bones. Coarsely chop meat. Measure enough turkey to equal 2 cups; set aside. Strain broth; skim off and discard fat.
    3. Return broth to pot. Stir in tomatoes, Italian seasoning and black pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. Add pasta. Simmer, uncovered for 8 to 10 minutes or until pasta is tender yet still firm and vegetables are tender. Stir in turkey and beans; heat through.

    Nutrition facts

    Servings

    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 40mg
    • Sodium: 810mg
    • Total Carbohydrates: 28g
    • Protein: 18g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 10%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad from the week of November 18, 2015.