- 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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"this was super yummy, I used the thanksgiving turkey and now we are making a turkey for Christmas just to have it again!!! I used chunks of pumpkin instead though."
"Love this soup. Pumpkin is a great way to get a thicker broth without adding a lot of calories. It was a little bland for us so we added more pepper, oregano and Lawry's season salt. Very yummy. Definitely a keeper."
"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!"