Turkey Vegetable Soup

Name: Turkey Vegetable Soup
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
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 canned petite diced tomatoes (1 can, with juices); 3 cups cooked chopped turkey (or shredded turkey); 2 cups frozen mixed vegetables (thawed, or leftover cooked vegetables); 6 ounces medium pasta; salt and pepper to taste

Give holiday turkey a second life with this easy and economical turkey vegetable soup with pasta.

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium ⭐ 5.0 (18) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

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 canned petite diced tomatoes (1 can, with juices)
3 cups cooked chopped turkey (or shredded turkey)
2 cups frozen mixed vegetables (thawed, or leftover cooked vegetables)
6 ounces medium pasta
salt and pepper to taste

Steps

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.