ReikiHealsTheSoul avatar
By BonniE !
from Cottonwood, CA

This soup is so full of Mediterranean flavor, and a great way to use up that leftover turkey! It only takes about 30 minutes to get this delicious soup on the table and into your tummy! How is that for a fast meal? The soup tastes even better the next day after the flavors have had a chance to blend. Don't forget the wine and crusty bread! Buon appetito!

serves 6
prep time 10 Min
cook time 20 Min
method Stove Top


    1 cup onion, diced
    2 stalks celery, diced
    1 ½ cups chopped roasted turkey
    1 head roasted garlic, chopped
    1 cup fire roasted tomatoes
    1 1/2 cups frozen tiny green beans, chopped (birdseye)
    2 teaspoons kosher salt
    1/2 teaspoon black pepper
    2 bay leaves
    1 teaspoon dry leaf marjoram
    1 teaspoon dry leaf basil
    ¼ teaspoon thyme
    1/2 cup chopped flat leaf parsley
    6 cups good chicken or turkey broth (more if needed)
    ½ cup organic spaghetti noodles broken into 2-inch pieces.
    2 tablespoons olive oil for saute

How To Make

  • 1
    Get your ingredients together before you begin.
  • 2
    Saute celery and onion in large Dutch oven with 2 tablespoons olive oil until almost tender.
  • 3
    Add the green beans, parsley, marjoram, thyme, basil, salt, pepper, and bay leaves. Stir and cook for 5 minutes.
  • 4
    Add the chopped turkey, chicken or turkey broth, spaghetti noodles, and fire roasted tomatoes. Bring to a simmer and cook for about 10 minutes until the noodles are just tender.
  • 5
    Tip: Other vegetables may be added, spinach, peas, cabbage, carrots or corn if you desire.