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Turkey Minestrone Soup- A cozy soup to make the day after Thanksgiving using leftover turkey and simple pantry ingredients. |

Turkey Minestrone Soup


A hearty Minestrone Soup using leftover Thanksgiving Turkey with baby pasta shells, cannellini beans and kale.


Units Scale
  • 12 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
  • 12 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
  • 5 lbs Turkey bones ( legs, ribs, carcass, neck)
  • 1 onion
  • 6 smashed garlic
  • 12 carrots, rough chopped
  • 12 celery stalks, rough chopped
  • 1015 peppercorns
  • 4 bay leaves
  • fresh herb sprigs ( thyme, rosemary sage) optional
  • Water


To make the stock:

  1. Place turkey bones- legs, ribs and carcass in a large pot.
  2. Add a sliced onion, 6 smashed garlic cloves, celery, carrot, peppercorns, bay leaves and a few sprigs fresh herbs. If you have other veggie scraps, feel free to add.
  3. Add enough water to cover by 2 inches.
  4. Bring to a simmer, then reduce heat to low and simmer very gently, for about 2 hours, skimming the surface every 30-40 minutes. Cook until stock is flavorful. Strain.
  5. 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.


Soup will keep 3-4 days in the fridge.


  • 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

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