Basil Turkey Soup Recipe
- 2 cups beef broth
- 2-1/2 cups frozen mixed vegetables
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3/4 cup uncooked small shell pasta
- 3/4 teaspoon dried basil
- 3/4 teaspoon pepper
- 2-1/2 cups cubed cooked turkey
- 2-1/2 teaspoons dried parsley flakes
- 1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until the pasta and vegetables are tender. Stir in the turkey and parsley; heat through. Yield: 6 servings.
1 cup: 216 calories, 4g fat (1g saturated fat), 44mg cholesterol, 429mg sodium, 24g carbohydrate (5g sugars, 5g fiber), 22g protein
Reviews for Basil Turkey Soup
"I wasn't quite sure about using beef broth in a poultry soup, but it actually tasted good. It was plenty salty enough, even though I used low sodium broth. I ended up pouring in a couple extra cups of broth to make it more "soupy". I scaled back on the pepper to a half-teaspoon, and that was fine for me. My husband, on the other hand, added tobasco sauce to his own bowl to give it more kick. To each his own!"
"I was looking for a soup recipe to use up my leftover turkey, and something that didn't require me running to the store. All the ingredients to this were in my pantry. It had a great flavor and was so simple to make!"