After a busy day of Christmas shopping, it's easy to put together this soup with leftover turkey and frozen vegetables. It tastes like it simmered all day!
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VERIFIED BY Taste of Home Test Kitchen
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- 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
- 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.
Originally published as Basil Turkey Soup in Taste of Home Meals in Minutes Calendar
Annual 2004, p11
Reviews forBasil Turkey Soup
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MY REVIEW
Reviewed Jan. 17, 2018
"I used reduced sodium chicken broth, and a carrot, peas, corn, green bean mix. Comes together quickly, and is filling but not heavy."
MY REVIEW
Reviewed Mar. 17, 2014
"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!"
