Basil Turkey Soup

Winter marches on here in New England, and more and more, I find myself craving soup.  Some days I have lots of time to put something together.  For the days that I don't, this Basil Turkey Soup is perfect.   It's easy to keep all the ingredients on hand, and you could definitely use either chicken or turkey.  This time around, I used reduced sodium chicken broth. You can use whatever veggie combination you like, I went with a peas, carrots, corn, green bean mix. It would also be great with fire roasted tomatoes.

Thanks so much to Kate for hosting #SoupSwap and to all the #FestiveFoodies for sharing recipes!





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Basil Turkey Soup

  • 2 cups beef broth (I used reduced sodium chicken broth)
  • 2 1/2 cups frozen mixed vegetables
  • 14 1/2 oz can diced tomatoes, undrained
  • 3/4 cup uncooked small shell pasta
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon pepper
  • 2 1/2 cups cubed cooked turkey
  • 2 1/2 teaspoons dried parsley
In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until the pasta and vegetables are tender. Stir in the turkey and parsley; heat through. Yield: 6 servings.
Source: http://www.tasteofhome.com/recipes/basil-turkey-soup




Basil Turkey Soup by Jolene’s Recipe Journal
Black Bean and Ham Bone Soup by A Day in the Life on the Farm
Easy Cream of Broccoli Soup by Simple and Savory.com
Middle Eastern Meatball Soup with Vegetables by Kate’s Recipe Box
Port Wine Cream of Mushroom Soup by The Redhead Baker
Rich and Easy Clam Chowder by Books n’ Cooks


Comments

  1. Perfect recipe for those busy work nights when you need to come home and have dinner on the table in a hurry.

    ReplyDelete

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