Turkey Vegetable Soup Recipe
Turkey Vegetable Soup is a great way to use up leftovers after Thanksgiving. This comforting and nutritious soup is easy to make and perfect for a fall or winter evening.
Servings 4 bowls
Calories 303kcal
Ingredients
- ½ cup pancetta you can use bacon if you don’t find pancetta
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onions diced
- 2 cups butternut squash peeled and diced
- ½ cup passata or any tomato sauce
- 5 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and black pepper
- 2 cups cooked turkey or chicken shredded or diced
- Fresh parsley for garnishing chopped
Instructions
- In a large pot, add pancetta or bacon and sauté until it’s cooked. Remove it from the pot, set aside and leave the fat that came out from the pancetta in the pot.
- Add carrots, celery and onion. Cook for about 5 minutes until onions are soft. Then, add butternut squash and mix well.
- Add passata, chicken broth, Italian seasoning, salt and black pepper. Bring it to a boil then simmer partially covered for 10-15 minutes.
- Add cooked turkey or chicken and cook for more 10 minutes or until all the veggies are cooked and tender.
- Serve soup in 4 bowls and top with cooked pancetta and fresh parsley. Enjoy!
Video
Notes
- Make sure to dice all the vegetables uniformly so they cook evenly.
- Bacon is a great alternative to pancetta if you cannot find it.
- If you do not have chicken broth, you can use vegetable broth.
- To store: Store leftover soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition
Serving: 1/4 | Calories: 303kcal | Carbohydrates: 21g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 1231mg | Potassium: 724mg | Fiber: 4g | Sugar: 5g