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Tuscan Turkey Soup Recipe

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Marie McConnell ladles up this quick, creamy soup chock-full of leftover Thanksgiving turkey, pumpkin and beans to hungry family and friends in Shelbyville, Illinois. It's fabulous!

This recipe is:

Quick

Diabetic Friendly

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Tuscan Turkey Soup Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 teaspoon minced garlic
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 cups cubed cooked turkey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until heated through, stirring occasionally. If desired, serve with cheese. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 167 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Originally published as Tuscan Turkey Soup in Simple & Delicious November/December 2007, p43

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Tuscan Turkey Soup

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Reviewed on Nov. 27, 2011 by Needsmusic

I cut the recipe in half b/c I was making it for one person. I added a sweet potato (diced small) and sauteed it for two minutes or so while I chopped my onion and celery. I also added my leftover green beans (with dried cranberries) and corn from Thanksgiving. I also added a little poultry seasoning. I found I needed a little more broth (than one can).

Reviewed on Oct. 18, 2011 by sdoliver

I LOVE this soup! I've made it twice with leftover Thanksgiving turkey and enjoyed this more than the turkey dinner! Thanks for posting.