leftover turkey minestrone

2sweetinc avatar
By Lisa G. Sweet Pantry Gal
from Buffalo, NY

Another older recipe dug up from my files 2009. I always make turkey soup day after thanksgiving, Heres a nice change for Your leftovers. Change the taste of that leftover turkey and veggies! Very easy, very comforting!

serves 6
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For leftover turkey minestrone

  • 1 Tbsp
  • 11/2 c
    chopped onion
  • 14 oz
    turkey stock
  • 1 can
    14oz can diced tomatoes w/basil,garlic & oregano
  • 1 can
    cannelini beans or kidney
  • 1 c
    cubed eggplant
  • 1/2 c
    ditalini pasta
  • 1 tsp
    crushed fennel seeds-crush in baggie.
  • 1/4 tsp
  • 2 c
    cooked cubed turkey
  • 2 c
    cooked vegetables (leftovers are great)
  • chopped fresh parsley
  • shredded parmesan cheese

How To Make leftover turkey minestrone

  • 1
    In a large pot, heat oil over med heat. Add onion, cook till tender about ten minutes. Adding in eggplant for a few minute to soften and brown slightly. Add broth, tomatoes in there juice, beans,pasta, fennel and pepper. Bring mixture to boil, reduce heat to med-low, cover and cook till pasta almost tender about 12min. Add turkey and cooked veggies last 5min. Stir in fresh parsley. Serve topped with fresh parmesan and toasted bread for dipping.