Ahead of Time Bacon Dairy Free Herbs Left Overs Soup Stock Turkey

Turkey Minestrone Soup

Turkey Minestrone Soup
Written by Guest User

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

Turkey Minestrone Soup

Lovely tasty recipe using up the leftover turkey
4.75 from 71 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Soup
Cuisine: Italian
Keyword: Herbs, Left Overs, Turkey, Vegetables
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 People
Calories: 345kcal

Ingredients
 

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

Calories: 345kcal | Carbohydrates: 41g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 794mg | Potassium: 854mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2103IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 3mg