Turkey Minestrone Soup is a wonderfully flavorful way to repurpose holiday turkey leftovers! A healthy combination of fresh veggies, canned beans, pasta and that leftover turkey you have on hand.

I mentioned yesterday that I have a ton of turkey leftover from Thanksgiving, so I have been feverishly working in the kitchen to find lots of tasty ways to repurpose it!  This soup is a GREAT way to turn leftover turkey into something entirely different.  AND, since it's a nice healthy recipe, it'll make you feel a little less guilty about indulging over the holiday weekend!

This soup is SO good! It's got a ton of flavor and texture, which is always a bonus. It comes together pretty easily too.  Besides using your leftover turkey, you can use up some of the leftovers from the veggie tray.

Can I make this minestrone soup without the turkey?

No leftover turkey? No problem. This soup is excellent as a vegetarian minestrone too. Just omit the turkey and substitute the chicken stock for vegetable stock.

Can I use ground turkey in place of leftover turkey?

You can substitute leftover turkey with ground turkey. Simply brown about a pound of ground turkey in the dutch oven before sauteing the onions, carrots, and celery. When cooked through, remove from pan and set aside.  Add to the soup just as you would the leftover turkey. 

If you are not familiar with Swiss chard, don't be afraid of using it in here! It is such a wonderfully mild green that has a taste similar to spinach.  It holds up better than spinach, so it's perfect for soups.

You can use fresh spinach in place of the Swiss chard if you like, but if you can find it, give the Swiss chard a chance! 

I hope I've inspired you a little this week to turn those holiday leftovers into new and delicious dishes. Don't forget to try Ham Salad Spread, Turkey Apple Cranberry Salad, Turkey and Wild Rice Soup, and Classic Ham and Bean Soup with your holiday leftovers too.

In the meantime, give this diet friendly, budget friendly, warm and comforting minestrone soup a try!  

Turkey Minestrone Soup, Turkey Minestrone

Main Course, Soups

American

Yield: 24 servings

Author: Renee Paj

Turkey Minestrone Soup

prep time: 10 Mcook time: 1 H & 30 Mtotal time: 1 H & 40 M

Turkey Minestrone Soup is a wonderfully flavorful way to repurpose holiday turkey leftovers! A healthy combination of fresh veggies, canned beans, pasta and that leftover turkey you have on hand.

ingredients:

• 1 TBSP olive oil
• 1 med onion, diced
• 3 ribs of celery, diced
• 3 large carrots, diced
• 2 cloves garlic, minced
• 1/2 tsp. dried rosemary
• 1 large bundle of swiss chard (about 4-5 leaves)
• 10 oz. package of frozen green beans
• 1 - 28 oz. can seasoned diced tomatoes
• 1 large dried bay leaf
• 10 cups low sodium chicken broth or stock
• 1 - 15 oz. can of cannellini beans, rinsed and drained
• 1 - 15 oz. can red kidney beans, rinsed and drained
• 1 cup dried ditalini pasta
• 2 cups (or more if you like) chopped cooked turkey breast (leftovers are great!)
• Kosher salt and fresh ground black pepper, to taste
• 1 TBSP apple cider vinegar
• Parmesan cheese, for garnish, if desired

instructions:

How to make Turkey Minestrone Soup

1. In a large cast iron dutch oven or large pot, heat the oil on med-high heat until it begins to shimmer.
2. Add onions, celery, and carrots. Cook for about 5-10 minutes, or until the onions become translucent. Add the garlic and dried rosemary and cook for another minute or so.
3. Remove the stems of the Swiss chard and discard. Coarsely chop up the leafy greens and add them to the soup. Add in the frozen green beans, can of tomatoes and the bay leaf. Stir and allow to cook until the Swiss chard has wilted. (about 10 minutes)
4. Add in the broth (stock). Bring soup to boil and turn down to simmer. Cover loosely and allow to simmer until the veggies are all tender. (about 30 - 40 minutes for me)
5. Once the veggies are tender, add in both cans of beans and stir. Bring broth back up to a low boil, without cover, and add in the dried pasta. Cook for another 8 - 10 minutes or until the pasta is tender. Add in the turkey and heat through. Turn off heat. Take out the bay leaf and discard. Taste for salt and pepper, and add as you like. Finish soup with the apple cider vinegar. Ladle into bowls and garnish with Parmesan cheese, if desired.

NOTES:

Omit the turkey and substitute the chicken stock for vegetable stock and enjoy as a vegetarian soup!
You can also substitute leftover turkey with ground turkey. Simply brown about a pound of ground turkey in the dutch oven before sauteing the onions, carrots, and celery. When cooked through, remove from pan and set aside. Add to the soup just as you would the leftover turkey.

Calories
97.40

Fat (grams)
3.14

Sat. Fat (grams)
0.83

Carbs (grams)
9.37

Fiber (grams)
2.17

Net carbs
7.20

Sugar (grams)
1.73

Protein (grams)
8.86

Sodium (milligrams)
125.83

Cholesterol (grams)
14.07

Nutritional Information is an estimate.

https://www.reneeskitchenadventures.com/2015/12/turkey-minestrone-soup.html

Copyright © 2015 Renee's Kitchen Adventures

Did you make this recipe?

Tag @renees_kitchen_adventures on instagram and hashtag it #RKArecipes

Created using The Recipes Generator

Don't forget to pin Turkey Minestrone Soup to your Pinterest boards! 

Like what you see?  Follow RKA on all these social networks!!

Facebook, Twitter, Google+, Pinterest, and Instagram