Turkey Tomato Soup

Total Time Prep: 10 min. Cook: 2-1/2 hours
Yield 12 servings (3 quarts)
Test Kitchen Approved
Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. —Carol Brunelle, Ascutney, Vermont

Ingredients

  • 4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
  • 3 medium green peppers, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/2 cups water
  • 1-1/2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups cubed cooked turkey breast
  • 3 cups cooked elbow macaroni
  • Minced fresh basil, optional

Directions

  1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired.

Nutrition Facts

1 cup: 139 calories, 1g fat (0 saturated fat), 28mg cholesterol, 443mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. —Carol Brunelle, Ascutney, Vermont
Recipe Creator

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