Sicilian Turkey Soup

Turkey Soup
Turkey Soup

Sicilian Turkey Soup

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Turn your leftover turkey into this fantastic cold-weather comfort food. Serve this delicious heartwarmer to the family after raking leaves on the day after Thanksgiving.
Course Soup
Cuisine American
Servings 8
Calories 390 kcal


  • 2 cup leftover turkey meat (you can use white or dark meat or both)
  • 2 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic salt
  • 2 32-oz boxes low sodium, free range chicken broth
  • 1 1/2 cup water
  • 8 stalk celery, diced
  • 1/2 lb baby carrots, diced
  • 1 white onion, diced
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 3 tablespoon prepared pesto
  • 1/2 cup reduced-fat Parmesan cheese
  • 1/2 cup whole wheat orzo (rice-shaped pasta)
  • 16 Slices whole wheat sour dough bread, toasted (2 slices per serving)


  • Break or chop leftover turkey into small cubes. 
  • Place turkey in a large bowl and coat with olive oil spray. 
  • Add the garlic, cayenne, red pepper flakes and garlic salt and mix together so that spices evenly coat turkey. 
  • In large saucepan over medium-high heat, saute turkey for no more than 2 minutes, just enough to sear and allow seasonings to penetrate.
  • Remove sauteed turkey from heat and set aside.
  • Bring the chicken broth and water to a boil in a large Dutch oven (or spaghetti pot). 
  • Stir in the celery, carrots and onion, bring to a boil, and boil on medium heat for 15 minutes. 
  • Add the turkey and cook another 5 minutes, then add the orzo and boil for 4 more minutes. 
  • Turn off the heat and stir in the pesto and lemon juice. Add the Parmesan cheese and stir again.
  • Serve with two slices of toasted whole wheat sourdough.


Calories: 390kcalCarbohydrates: 51gProtein: 26gFat: 7g
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