Turkey Minestrone Soup is a dish that is ideal over the Christmas period. Using leftover turkey adds extra body to an already amazing soup. You can add other vegetable such as spinach or kale etc for a hint of green. I have used leftover vegetables in the past, just adjust for the cooking time. I have made a batch of this in advance and put in the fridge. Simply heat up for a warming treat on a cold night. Perfect.

Turkey Minestrone Soup

Lovely tasty recipe using up the leftover turkey

4.75 from 71 votes

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Course: Soup

Cuisine: Italian

Keyword: Herbs, Left Overs, Turkey, Vegetables

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: People

Calories: 345kcal

Ingredients

100 g fusilli Or your favourite
350 g cooked turkey leftovers
100 g smoked back bacon sliced and diced
1 large red onion finely chopped
1 large carrot finely chopped
1 stick celery finely chopped
2 cloves garlic finely chopped
2 leaves bay
2 sprigs thyme
200 g potato cubed
400 g borlotti beans (Cannellini, kidney or pinto) drained and rinsed
1 ½ l chicken stock
2 tsp olive oil

Instructions

Add a large saucepan over a medium high heat.
Add 1 tsp of the oil .
Once hot, add the bacon and fry until golden. Remove from the pan and put to one side.
Reduce the heat to a low heat.
Add the other half of the oil together with the celery, carrot and onion (all finely diced).
Add a pinch of salt.
Cook gently for about 10 minutes until the vegetables have softened. Stir occasionally.
Add the garlic, bay and thyme and cook for a couple more minutes.
Raise the heat to high and add the potato, beans and stock bringing it to a boil. Then reduce to a simmer for 10 – 15 minutes.
Add the leftover turkey, fusilli and bacon and simmer for a further 10 minutes until the pasta is cooked.
Serve immediately.

Nutrition

Turkey Minestrone Soup