Italian Turkey Soup

This Italian Turkey Soup is the perfect way to use up Thanksgiving turkey.

Thanks to my fussy eaters, I don't normally make unblended or broth-based soups. However, blending in the tomatoes and the combination of Italian spices give this hearty soup a full, robust flavour that make this scrumptious and delicious—even to my picky littles.

(Monkey got a little turned off by the kidney beans, but otherwise my whole family liked it. I did blend it up for Superkid, though.)

Photo by Babs Gorniak on Unsplash—but it’s very close to how this soup looks.

Italian Turkey Soup

Makes approx. 8 cups

2 tbsp. extra-virgin olive oil
2 tbsp. butter
1 large onion, chopped
4 cloves garlic, crushed, peeled, and chopped
6 cups turkey stock 
2 medium potatoes, peeled and chopped
3 large carrots, peeled and chopped
3 cups prepared kidney beans
14 oz. canned whole tomatoes
1 cup frozen or fresh peas
2-3 c. chopped cooked turkey
1 tbsp. Celtic sea salt
1 tsp. green peppercorns, crushed
¼ tsp. ground savory
½ tsp. dried basil
½ tsp. dried oregano

Fry onions and garlic in large pot until soft. Blend tomatoes in blender on pulse for 5 seconds. Add to pot along with stock, vegetables, beans, turkey and spices. Simmer until all vegetables are cooked. If desired, add freshly ground black pepper. Serve with warm whole-grain bread.

This would work very well in the crock pot on Low for the day.

©2006 Talena Winters