Description
A hearty, vegetable-packed soup that transforms leftover roasted turkey into a nutrient-dense meal. Perfect for cold winter nights and efficient meal prepping.
Ingredients
Scale
- 2 cups cooked turkey, cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained
- 1 medium zucchini, diced
- 2 cups chopped kale
- 1/2 cup ditalini pasta
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until softened (about 5-7 minutes).
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Add cubed turkey and kidney beans. Simmer for another 5-10 minutes to heat through.
- Stir in zucchini and kale. Cook for 5 minutes until the kale is wilted but still green.
- Add ditalini pasta and cook until al dente (usually 8-10 minutes), or cook pasta separately and stir in at the end.
- Season with salt and pepper. Serve hot with grated Parmesan.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American