Do you have a little leftover turkey in the refrigerator and not enough for turkey and noodles? Are people bored with turkey sandwiches? This Tuscan-style soup is an easy, satisfying way to use that last bit of bird. It’s simple to make, flavorful, and may convince you to keep shredded turkey on hand for future batches.
No need to wonder how to use the last of that turkey!
This soup combines hearty beans, savory bacon, aromatic tomatoes, and tender turkey in a light broth. It’s a reliable crowd-pleaser and comes together quickly — perfect for busy weeknights or a low-effort weekend meal.
Tuscan Soup Recipe
Ingredients:
2 cups shredded turkey
½ cup diced celery
1 slice bacon, cooked and crumbled
1 can (15 oz) navy beans, drained and rinsed
1 can (15 oz) diced tomatoes with garlic & basil
4 cups chicken broth
Directions:
Place all ingredients in a medium saucepan. Bring to a gentle simmer over medium heat and cook for about 20 minutes to blend the flavors. Adjust seasoning with salt and pepper to taste before serving.
Approximate Nutritional Information: Servings per recipe: 6. Per serving (approx.): Calories 232, Fat 5 g, Cholesterol 35 mg, Sodium 618 mg, Total Carbohydrates 28 g, Protein 24 g.
Make it a meal: Serve the soup with warm biscuits or crusty bread and a fresh side salad. A grilled cheese sandwich pairs especially well for a heartier meal.
Tuscan Turkey Soup
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