Do you have leftover turkey? Or are you tired of turkey sandwiches?
Here is a yummy, easy to make soup to use up leftover turkey or chicken from your Thanksgiving dinner.
Don’t worry if you don’t have any leftovers. Shred a precooked rotisserie chicken from the grocery store, or prepare boneless chicken breasts in a slow cooker or Instant Pot (my favorite).
This soup is chock-full of healthy ingredients such as onions, garlic, beans, and spinach.
Let me know in the Comments if you make it and how you like it!
Italian Chicken (or Turkey) Soup
Use your leftover turkey or chicken to create this quick and easy soup.
Servings 8
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped carrots 2 medium
- 1 ½ cups chopped onion 1 medium
- 1 clove garlic chopped
- 1 ½ teaspoon Italian Seasoning
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 ½ cups chicken or turkey cooked and shredded
- 1 ½ cups pasta cooked
- 1 can white beans 15 oz drained and rinsed
- 1 can organic diced tomatoes 15 oz
- 2 cups spinach fresh
- dash red pepper flakes optional
- Freshly grated Parmesan cheese optional
Instructions
- Heat the olive oil in a large soup pot on stovetop, medium heat. Add the onion, carrots, garlic, Italian Seasoning, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the broth, tomatoes, beans, and chicken. Reduce heat, simmer for 15 minutes. Stir in the pasta, spinach, and red pepper flakes (if using). Simmer for another 5 minutes until hot. Top with freshly grated Parmesan cheese to serve.
Notes
Feel free to use vegetable broth or bone broth (my favorite).
I used organic fire roasted canned tomatoes to add some extra flavor.
Choose your favorite pasta or grain. For gluten-free, I like to use these lentil pasta spirals. I also like farro, an ancient grain, but it contains wheat.
You could substitute frozen spinach for fresh, but reduce the amount used.
