Italian Turkey and Vegetable Soup

28 Nov

A perfect recipe to make with your Thanksgiving leftovers especially if you’re feeling under the weather, like I have these past few days. This is a great soup that will fill you up and not make you feel guilty after eating a bowl or two. Its really tasty and comes together pretty quick! I had this for lunch today and it was the perfect amount for 2!
Italian Turkey and Vegetable Soup
1 tablespoon olive oil
1/2 onion, roughly chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 clove garlic, chopped
leftover turkey (I used about 1/2 cup cubed)
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 14 oz. can chicken broth
1 14.5 oz can diced tomatoes
1/4 cup dried pasta (I used spaghetti that I broke into smaller pieces)
grated parmesan cheese
In small pot, heat oil. Sauté vegetables for 5-7 minutes or until onions start to soften slightly. Add in all seasonings, chicken broth and tomatoes. Simmer for 20 minutes or until vegetables are soft. 10 minutes before serving, pour in pasta. Serve once pasta is fully cooked. Top soup with parmesan cheese.

One Response to “Italian Turkey and Vegetable Soup”

  1. Em December 8, 2009 at 1:51 am #

    I doubled the recipe for our family and added extra carrots-cause that's what they like! I used already seasoned tomatoes cause that's what I had. It was delicious, we ate every last drop. Thank you Lauren!p.s. Mason just asked if we still have the "volcano" cake recipe :)love ya, Em

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