Tuscan Turkey Soup
Warm your soul with this hearty Tuscan Turkey Soup, a flavor-packed recipe perfect for making the most of leftover turkey. Bursting with wholesome ingredients like tender Tuscan kale, creamy cannellini beans, and aromatic herbs, this one-pot wonder is both nourishing and satisfying. Diced tomatoes and a medley of sautéed onions, carrots, and celery create a savory base, while shredded turkey and chicken broth ensure a protein-rich meal. Simmered to perfection, this rustic soup is finished with optional Parmesan cheese and served alongside crusty bread for the ultimate comforting experience. Ready in just an hour, it’s an easy and delicious way to bring the taste of Tuscany to your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 cups cooked turkey, shredded or diced
- 2 cups Tuscan kale (lacinato kale), stems removed and leaves chopped
- 15 ounces canned cannellini beans, drained and rinsed
- 14.5 ounces diced tomatoes, canned
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoons dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- grated Parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the shredded or diced turkey, chopped kale, drained cannellini beans, and canned diced tomatoes (with their juices) to the pot.
Pour in the chicken broth, stirring to combine all the ingredients.
Add the dried thyme, dried rosemary, dried oregano, salt, and black pepper to the soup. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 25-30 minutes, allowing the flavors to meld together.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and, if desired, top with grated Parmesan cheese. Serve with crusty bread for dipping.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 7693 mg | 334% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 26.5 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6519 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
