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Leftover Turkey Vegetable Soup

In this easy soup recipe, leftover turkey and mixed vegetables are cooked in a seasoned broth with tender pasta for cozy goodness in every spoonful!

Ingredients :

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 large onion diced
  • 4 ribs celery sliced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • 6 cups chicken broth low sodium
  • 14.5 ounces canned petite diced tomatoes 1 can, with juices
  • 3 cups cooked chopped turkey or shredded turkey
  • 2 cups frozen mixed vegetables thawed, or leftover cooked vegetables
  • 6 ounces medium pasta
  • salt and pepper to taste

Directions :

  • In a Dutch oven or large pot, cook onion, celery, and garlic in olive oil and butter over medium heat for about 5 minutes or until softened.
  • Stir in flour and Italian seasoning. Cook 2 minutes.
  • Add broth, tomatoes, and turkey. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes.
  • Stir in mixed vegetables and pasta*. Cook 10-15 minutes or until pasta is tender. Season with salt and pepper to taste.

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