Turkey Vegetable Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
274 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Turkey Vegetable Soup
Description
This soup begins by softening onions, celery, and garlic in olive oil and butter before adding flour and Italian seasoning to form a roux, which thickens the broth. Chicken broth, canned diced tomatoes with juices, and cooked shredded turkey are then added and simmered to blend flavors. Mixed vegetables and pasta are incorporated near the end and cooked until tender, resulting in a hearty texture with distinct vegetable and pasta pieces.
The soup's flavor is a mild blend of herbs and tomato, enriched by the turkey's savory presence and the slight creaminess from the roux. It provides a balanced meal option with a mix of protein, vegetables, and carbohydrate.
Serving ideas include separating cooked pasta when planning leftovers to avoid sogginess and storing broth and additions separately for freezing. Fresh or leftover vegetables can be added at different stages depending on their cooking time to retain texture.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 large onion diced
- 4 ribs celery sliced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 2 teaspoons Italian seasoning
- 6 cups chicken broth low sodium
- 14.5 ounces diced tomatoes 1 can, with juices, canned, petite
- 3 cups turkey or shredded turkey, cooked, chopped
- 2 cups mixed vegetables thawed, or leftover cooked vegetables, frozen
- 6 ounces pasta medium size
- salt to taste
- black pepper to taste
Instructions
- In a Dutch oven or large pot, cook onion, celery, and garlic in olive oil and butter over medium heat for about 5 minutes or until softened.
- Stir in flour and Italian seasoning. Cook 2 minutes.
- Add broth, tomatoes, and turkey. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes.
- Stir in mixed vegetables and pasta*. Cook 10-15 minutes or until pasta is tender. Season with salt and pepper to taste.
Notes
- When making leftovers, cook pasta separately and add to individual servings to prevent it from soaking and becoming mushy.
- Store or freeze soup components separately, keeping broth apart from solids improves texture retention upon reheating.
- Use fresh or leftover cooked vegetables; add the latter during the final 5 minutes to preserve their texture.
- Leftovers keep well refrigerated for up to 4 days or frozen for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274 | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 857mg | 36% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2670IU | 53% |
| Vitamin C | 12mg | 13% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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