Leftover Turkey Minestrone

Lisa G. Sweet Pantry Gal


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!


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 1 Tbsp
  • 11/2 c
    chopped onion
  • 14 oz
    turkey stock
  • 1 can(s)
    14oz can diced tomatoes w/basil,garlic & oregano
  • 1 can(s)
    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.

Printable Recipe Card

About Leftover Turkey Minestrone

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy

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