Turkey Soup Recipe
This tasty and easy turkey soup combines onions, celery, carrots, mini penne pasta, and turkey in a lightly seasoned broth with fresh herbs.
Servings 6 servings
Calories 287kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 3 large carrots peeled and chopped
- 3 cloves garlic minced
- 1 teaspoon dried marjoram or oregano
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1½ cups mini penne
- 2½ cups diced cooked turkey
- 1 tablespoon chopped fresh thyme
- 1/2 tablespoon chopped fresh rosemary
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the onion, celery, and carrots and cook until the onion and celery are tender.
- Reduce the heat to low and add the garlic and marjoram. Cook for 1 minute while stirring.
- Stir in the chicken broth, bay leaf, and pasta. Cook until the carrots and pasta are tender.
- Stir in the cooked turkey, fresh thyme, and fresh rosemary. Warm for 2-3 minutes before serving
Notes
- Peel the carrots so the bright orange color shines through.
- Simmer the pasta until cooked al dente, which means a little firm.
- Fresh herbs are best added towards the end of the recipe. If substituting dried herbs, use one teaspoon for every tablespoon of fresh herbs and add them to the pot with the garlic.
Nutrition
Calories: 287kcal | Carbohydrates: 30g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 152mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6150IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2mg