Italian Turkey Soup
This Italian Turkey Soup is an easy and delicious way to use up your leftover turkey.
- 8 oz pasta (1/2 box) I used Ditalini or a short macaroni type pasta
- 2 c turkey (or chicken) shredded
- 4 c chicken broth
- 1 tbsp olive oil
- 1/2 onion chopped
- 1 green pepper diced
- 1 whole jalapeno seeded and diced
- 2 stalks celery diced
- 30 oz petite cut tomatoes
- 1 can water
- 1 c heavy cream
- 1 tsp dry oregano
- 1 tsp dry basil
- salt and pepper to taste
Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
Add in herbs. Salt and pepper to taste
Bring to a boil and simmer for 20 minutes.
Add in pasta and cream.
Calories: 388kcal | Carbohydrates: 38g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 842mg | Potassium: 662mg | Fiber: 3g | Sugar: 5g | Vitamin A: 925IU | Vitamin C: 44.2mg | Calcium: 105mg | Iron: 2.7mg