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Tuscan Turkey Soup

 Tuscan Turkey Soup
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!
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

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,

2 of 2

Tuscan Turkey Soup (continued)

Nutritional Facts: 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.