Turkey Minestrone Soup

Leftover Thanksgiving turkey is repurposed in this cozy Turkey Minestrone soup recipe with homemade turkey stock. Easy and delicious!

this recipe!

I hope you saved your bones! Here’s a hearty and delicious recipe for Turkey Minestrone Soup made with the left-over bird from your holiday feast, along with simple pantry staples.

The scratch-made turkey stock will make you feel you’ve done your bird right, not letting any of its goodness go to waste.

This recipe can also be made with store-bought chicken or turkey stock.

Turkey Minestrone Ingredients

This recipe calls for one cup dry pasta ( remember you can always use gluten-free pasta) and 1 can of beans, here I used cannellini, but really most any bean will work, even lentils, so use what you have on hand.

• Leftover turkey meat: light or dark meat or a combo.
• Veggies: onion, carrot, celery, diced tomatoes, kale
• Aromatics: Garlic and thyme ( or sub other herbs!)
• Turkey Stock -( see below for homemade) or use chicken stock
• Pasta:  little shells (or use GF pasta)
• Beans: canned cannellini beans ,  white beans, pinto beans , cooked lentils, or cooked heirloom beans
• Seasonings:  salt, pepper, soy sauce or GF Braggs Liquid Amino, cayenne
• Extra Virgin Olive oil: for sauteeing
• Garnish- fresh parsley, basil ribbons, lemon zest, drizzle olive oil and/ or grated parmesan or romano

Homemade Turkey Stock

It takes about 2-4 hours to simmer the turkey stock and develop its flavor, so do this part over the weekend. But once the stock is made, the minestrone itself can be made in 35 minutes flat. The stock can be frozen for 6 months or kept in the fridge for 5-7 days until you are ready to use.

I made the flavorful turkey stock today as I lazied around in my slippers and pajamas, recovering from last night’s festivities. It’s uncomplicated and hands-off.

Of course, if you want to make it a touch more complicated, feel free to roast the bones and veggies before adding to the pot of water. This will deepen and add complexity to the stock.  I admittedly did not do this, feeling a bit lazy and slow today.

Turkey Minestrone Storage

Turkey Minestrone can be made ahead and kept in the fridge for up to 4 days. Or freeze for later!  

Hope you are having a relaxing and joy-filled holiday weekend.

Sylvia

More leftover Thanksgiving Recipes!

• Turkey Rice Soup
• Turkey Grilled Cheese Sandwich with Cranberry Mostarda
• Turkey Enchiladas with Black Beans
• Crispy Mashed Potato Cakes
• Pasta Fagioli with Ground Turkey
• Roasted Turkey Breast with Rosemary and Garlic
• Turkey Mushroom Bolognese

Turkey Minestrone Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 5 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Northwest | Italian

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Description

A hearty Turkey Minestrone Soup using leftover Thanksgiving turkey with baby pasta shells, cannellini beans and kale. Make the optional turkey stock!

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Ingredients

Units USM Scale 1/2x1x2x

• 1-2 tablespoons olive oil
• 1 onion,diced
• 1 large carrot, peeled and thinly sliced,cut into half-moons
• 2 celery stocks, thinly sliced
• 6 fat garlic cloves, rough chopped
• 1 tablespoon fresh thyme- or sub dried oregano and/or dried basil
• 6 cups flavorful turkey Stock ( see below) or use chicken stock
• 1 can diced tomatoes ( 1 1/2 cups) and their juices
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 1 cup pasta like little shells ( or use GF pasta)
• 1 can cannellini beans ( rinsed and drained) or use white beans, pinto or cooked heirloom beans
• 1 -2 cups turkey meat
• 1 teaspoon soy sauce or GF Braggs Liquid Amino
• pinch cayenne
• Handful Tuscan or Lacinato Kale
• Garnish- fresh parsley, basil ribbons, lemon zest, drizzle olive oil and/ or grated parmesan or romano

Turkey Stock

• Turkey bones ( legs, ribs, carcass, neck)
• 1 onion, quartered
• 6-8 smashed garlic cloves
• 2 carrots, rough chopped
• 2-3 celery stalks, rough chopped
• 10-15 peppercorns
• 4 bay leaves
• handful fresh herb sprigs ( thyme, rosemary sage) optional

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Instructions

To make turkey stock:

1. Place turkey bones- legs, carcass and neck, in a large pot.
2. Add onion,  garlic cloves, celery, carrot, peppercorns, bay leaves and fresh herbs. If you have other veggie scraps, feel free to add them. Add enough water to cover the bones.
3. Bring to a boil, then reduce heat to a gentle simmer, uncovered, for about 2-4 hours, skimming the surface of foam. Add more water as needed to cover the bones.  Strain and season with salt if you like.
4. To remove more fat, chill, and fat will rise to the top and harden for easy removal.

To make Minestrone:

1. In a large pot, heat oil over med- high heat.
2. Add onion, carrots, celery and garlic and cook 6-8 minutes, stirring often, cooking until onion begins to brown, turning heat to medium if necessary.
3. Add thyme, 6 cups turkey stock, tomatoes, salt and pepper and bring to a boil.
4. Once boiling add 1 cup pasta ( don’t be tempted to add more), beans and turkey meat.
5. Cook 10 minutes, or until pasta is cooked. Add kale and stir to wilt.
6. Taste for salt, add soy sauce for depth, and pinch cayenne for a little heat.
7. Divide among bowls, sprinkle with fresh parsley or basil ribbons, a drizzle of olive oil, lemon zest or grated parmesan.

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Notes

Soup will keep 3-4 days in the fridge.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 257
• Sugar: 5.1 g
• Sodium: 1364.6 mg
• Fat: 5.1 g
• Saturated Fat: 1.1 g
• Carbohydrates: 28.2 g
• Fiber: 4.8 g
• Protein: 25.3 g
• Cholesterol: 51.6 mg