- 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. Heat through, stirring occasionally. If desired, serve with cheese. Yield: 8 servings (2 quarts).
Reviews forTuscan Turkey Soup
"Why is this listed under "low carb" recipes? Not even close to being low carb!"
"Decent, but not something I would make again. Not particularly flavorful but a good meal my daughter would eat. A little on the thin side, as I prefer more of a stew-like consistency. I would thicken it up if I were to make it again."
"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."