Turkey Tomato Soup Recipe

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Turkey Tomato Soup Recipe
Turkey Tomato Soup Recipe photo by Taste of Home
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Turkey Tomato Soup Recipe

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4 1 1
Publisher Photo
"Turkey and tomatoes are high on my list of favorite foods," writes Carol Brunelle of Ascutney, Vermont. "My husband grows the best tomatoes ever...and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 2-1/2 hours

Ingredients

  • 4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
  • 3 medium green peppers, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/2 cups water
  • 1-1/2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups cubed cooked turkey breast
  • 3 cups cooked elbow macaroni
  • Minced fresh basil, optional

Directions

In a large saucepan or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired. Yield: 12 servings (3 quarts).
Originally published as Turkey Tomato Soup in Light & Tasty February/March 2001, p51

Nutritional Facts

1 cup: 139 calories, 1g fat (0 saturated fat), 28mg cholesterol, 443mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

  • 4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
  • 3 medium green peppers, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/2 cups water
  • 1-1/2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups cubed cooked turkey breast
  • 3 cups cooked elbow macaroni
  • Minced fresh basil, optional
  1. In a large saucepan or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired. Yield: 12 servings (3 quarts).
Originally published as Turkey Tomato Soup in Light & Tasty February/March 2001, p51

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LesAgneaux User ID: 5923794 28429
Reviewed Apr. 7, 2011

"This was a great recipe, however, 10 minutes of prep time is not accurate. In order to seed and chop 8 large tomatoes takes a LOT longer than 10 minutes, plus everything else (including cooking the turkey and pasta!) But, it's worth it. I added some corn, carrots, canned whole tomatoes, garlic salt, table salt, two extra garlic cloves and an additional can of chicken broth. I do not have a Dutch Oven, so I simmered everything in a soup pot for about 45 minutes, while cooking the turkey and pasta ahead of time and added them after 45 minutes of simmer time. I simmered for another 15 minutes and it was done! Delicous!"

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