A perfect use for your leftover Thanksgiving turkey, this turkey vegetable soup features canned diced tomatoes, pasta and lots of vegetables, for a hearty and delicious soup.
6 - 7cupshomemade turkey or store-bought chicken broth, see Notes below for how to make homemade turkey stock
28ozcan diced canned tomatoes, or whole canned tomatoes hand crushed, with their juices
1Tablespoonolive oil
1smallonion, sliced or diced
1cupcelery, diced
1mediumcarrot, peeled and cut into thin slices or diced *see Note 1
1cupdried pasta, small shells or macaroni work well
19ozcan white or red kidney beans, drained and rinsed
2 1/2 - 3cupscooked turkey, cut into bite-sized pieces
Thyme sprig, or a 1/4 tsp dried thyme leaves
Salt and freshly ground pepper
To finish:
1-2Tablespoontomato paste, optional
1/4cupchopped fresh parsley, spinach or kale and/or frozen peas
Additional salt and pepper, as needed to taste
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Instructions
Heat oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until the onion has softened, about 5-6 minutes. Add the canned tomatoes, with juices and 6 cups of the turkey or chicken broth. Bring to a boil, then reduce heat to medium low and simmer for 10-15 minutes.
Add the dried pasta, kidney beans and cooked turkey. Stir to combine. Stir in the thyme and season with some salt and pepper. Continue to simmer the soup for another 25-30 minutes or so, or until the vegetables are tender and the pasta is cooked. Taste test to be sure. *If soup gets too thick near the end of cooking, simply add a bit more broth, stock or water to thin, as needed.
Near the end of cooking, stir in tomato paste, any frozen vegetables and chopped greens and stir in. Allow to cook until the frozen vegetables are cooked and/or the greens are wilted.
Taste soup and add additional salt as needed. A little freshly ground pepper is nice, as well.
Notes
1. If you have leftover cooked carrots (or any vegetable, really) that you'd like to use in the soup, wait and add them at the end of cooking the soup and simply allow them to warm in the soup for a few minutes.To make homemade turkey stock: Remove any large pieces of turkey from the turkey carcass and refrigerate to use for sandwiches or other turkey leftover dish. Save any smaller pieces for soup.Cut the remaining carcass into small enough pieces to fit into a large stock pot. Throw in the wings if you still have them. Cover with water by about an inch. Add a chunk of any/all of raw onion, carrots and celery to the pot. If you like, you can add a sprig of thyme or a bay leaf, for a little extra flavour. Bring to a boil. Reduce heat and gently simmer for 2-4 hours. Drain stock through a fine strainer into a large bowl and reserve stock for soup.