Description
Enjoy a bowl of Turkey Vegetable Soup with Pasta, a delightful blend of turkey, vibrant vegetables, and comforting flavors that’s perfect for a quick and nourishing meal.
Ingredients
Scale
- 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, 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
Instructions
- Heat olive oil and butter in a pot over medium heat; sauté onions and celery until soft.
- Add flour and Italian seasoning, cook for 2 minutes to make roux.
- Gradually stir in chicken broth and diced tomatoes; bring to a boil, then simmer for 20-25 minutes.
- Stir in mixed vegetables and pasta; cook until pasta is tender.
- Season to taste with salt and pepper before serving.
Notes
For a dairy-free option, use plant-based butter.
Feel free to customize vegetables based on what you have available.
This soup can be frozen for up to three months.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg