- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 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
- 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).
Reviews for Tuscan Turkey Soup
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I used chicken cuz it was cheaper than turkey. I had to double the seasonings listed and just kept adding seasonings till it tasted good to me. I know I added some poultry seasoning as suggested by another reviewer as well as oregano, Italian seasoning, and seasoned salt. I definitely added the Parmesan cheese and some hot sauce to my serving. By then, it was quite tasty!
I used ground turkey, substituted a yellow bell pepper for the celery and added a half bag of fresh spinach. De-lish. Tasted like it took hours.
Delicious soup!! I used ground turkey because that was all I had at the time and it was perfect! Will definitely make again!
We love this delicious and healthy soup!
We loved the taste of this soup. Easy and with simple ingredients.