Tuscan Turkey Soup

Name: Tuscan Turkey Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (2 quarts)
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 1 cup chopped celery; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1 can (15 ounces) solid-pack pumpkin; 1 can (15 ounces) cannellini beans, rinsed and drained; 2 cups cubed cooked turkey; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; Grated Parmesan cheese, optional

Total Time Prep/Total Time: 30 min.

Yield 8 servings (2 quarts)

Test Kitchen Approved

Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! —Marie McConnell, Shelbyville, Illinois

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) solid-pack pumpkin
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups cubed cooked turkey
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated Parmesan cheese, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Heat through, stirring occasionally. If desired, serve with cheese.

Nutrition Facts

1 cup: 167 calories, 6g fat (1g saturated fat), 27mg cholesterol, 549mg sodium, 14g carbohydrate (3g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.

Ladle up this quick, creamy soup chock-full of leftover turkey, pumpkin and beans to your hungry family and friends. It's fabulous! —Marie McConnell, Shelbyville, Illinois

Recipe Creator