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Italian Turkey Soup
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4 from 2 votes

Italian Turkey Soup

This Italian Turkey Soup is an easy and delicious way to use up your leftover turkey.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: Italian Turkey Soup
Servings: 6
Calories: 388kcal
Author: Leigh Anne


  • 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