Rich and savory, this is a great after-Thanksgiving recipe and a welcome change from your standard turkey soup. Serve with garlic bread. Yield: 6 quarts of soup
Course Soup
Cuisine American
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Servings 8servings
Calories 397kcal
Author Stephanie Stiavetti
Ingredients
One28-ounce cancrushed tomatoes
Two8-ounce canstomato sauce
Two15-ounce canskidney beansdrained and rinsed
12cupswater
4cubesof chicken bouillon
3cupschopped turkey meat
3wholecelery stalkschopped
3largecarrotschopped
6smallpotatoesquartered
1largeonionchopped
2clovesgarlicminced
2tablespoonschopped basil leaves
1teaspoonoregano leavesbruised
1/4teaspooncumin
1cupsliced mushrooms
2mediumzucchinisdiced
1cupdry small pasta shells
Parmesan cheesefor topping
Garlic breadfor the side
Instructions
In a large soup pot, combine all ingredients except for mushrooms, zucchini, pasta and cheese. Bring just to a boil, then simmer for 45 minutes.
Add remaining mushrooms, zucchini and pasta. Let simmer for another 15 minutes, or until pasta is tender.
Serve with a few spoonfuls of parmesan cheese sprinkled across the top, with a side of garlic bread.